Remember when we asked for
your favorite comfort food recipes?
We have drawn a winner and her name is...
Wendi Knowles of Pittsfield, Maine!
We thought you might want to try Wendy's recipe...we sure do!
Wendy writes, "This was the first recipe I made when I was about 16 years old. I was making dinner for my boyfriend, who later became my husband. I didn't know all the cooking vocabulary then, and my mom actually cracked up laughing when she came in the kitchen to find me "patting" the chicken dry. (I was just slapping it with my bare hands!) I have since learned to look up any instructions I may not understand."
3-lb. broiler-roaster chicken, cut up
1/2 c. all-purpose flour
1/4 c. olive oil
2 c. onion, sliced thinly
1/2 c. green pepper, sliced
2 cloves garlic, minced
1/4 c. red wine or chicken broth
15-oz. can diced tomatoes, drained
8-oz. can tomato sauce
4-oz. can sliced mushrooms, drained
1 t. salt
1/4 t. dried oregano
Pat chicken dry; coat with flour. In a large skillet, heat oil over medium heat. Place chicken in skillet; cook for 15 to 20 minutes, until browned on both sides. Remove chicken to a plate; cover with aluminum foil and set aside. Add onion, green pepper and garlic to drippings in skillet; cook and stir until vegetables are tender. Add wine or broth to skillet; scraping up the brown bits in bottom of skillet, Add remaining ingredients; stir until blended. Return chicken to skillet, spooning some of the sauce over the chicken. Cover and cook for about one hour, until chicken is tender and cooked through (180 degrees on a meat thermometer). Serves 6.
to everyone who shared their tried & true recipes.
They are ALL still in the running to be published in an upcoming
cookbook, and if yours is selected, you'll hear from us!