Although it sounds like your grandmother
- 3 Tbsp good quality olive oil -
- 1 chicken, cut in eighths -
- 1 large onion, sliced in rings -
- 1 green pepper, sliced -
- 2 vine-ripened tomatoes, chopped -
- 1½ tsp salt -
- ¾ tsp pepper -
- ½ tsp dried rosemary, optional -
- 1 tsp paprika -
- 1 cup mushrooms, sliced -
1. Heat the olive oil in a heavy duty, 4-quart Dutch oven. Add the chicken and brown it on both sides. Remove it from the pot with a slotted spoon.
2. Layer the onions, peppers and tomatoes in the pot. Place the chicken on top of the vegetables, making sure that everything fits in snugly, without overcrowding or layering the chicken.
3. Generously season the chicken with the spices. Sprinkle the mushrooms over the chicken. Lower the flame and cover. Cook for about 1 1/2 hours, checking occasionally to make sure that the liquid produced from the chicken and vegetables has not evaporated. (If you find that it is starting to dry out, lower the flame and add a little bit of liquid, such as chicken broth or white wine.)
4. Serve over brown rice or mashed potatoes.
This Recipe was featured in Kosher Inspired, Issue 4, April 2011. Kosher Inspired is brought to you by Mishpacha Magazine.