(recipe posted by bell’alimento on tastykitchen.com)
What you’ll need:
1 whole chicken – cut into pieces
4 -5 tbsp Extra Virgin Olive Oil
1 large onion – chopped
2 14.5 oz cans of whole tomatoes
2 carrots – chopped
2 ribs of celery – chopped
1 6oz small package of mushrooms – sliced
2/3 cup white wine
Italian Flat Leaf Parsley – roughly chopped
What to do:
Pat your chicken pieces dry with a paper towel, season with salt & pepper & set aside. Heat the oil in a large dutch oven over medium heat. Add the chicken pieces & cook for approx 15 mins or until browned turning often. Add onions & cook for a few mins, lower heat to lowest setting and add: carrots, celery, tomatoes. Stir together. Add in the wine, cover the dish & simmer for approx 45 mins. Add in the mushrooms 15 mins before dish is finished, stir to combine. When finishedcheck for seasoning, Adjust if necessary. Garnish with parsley.
Can be served as is OR over polenta, pasta or rice.
I loved making this meal on my dairy-free diet because I always felt so satisfied after eating it. It is delicious! To make it more allergy-friendly, you could substitute rice pasta. Even better, spaghetti squash.
Meatballs: I can’t take credit for my meatballs. I use the meatballs recipe here at Speedbump Kitchen. If you are wheat-free, omit the bread crumbs. Make sure you use lots of oil when you saute the onion.
– I use a basic jarred pasta sauce as my base.
– red or green pepper
– 4 shredded carrots
– crushed red pepper
– olive oil
Saute chopped onion in olive oil. Add chopped peppers after a minute or two. Saute until soft. Add salt and pepper generously along with a few cloves of pressed garlic. Add shredded carrot and cook just until it turns a bright orange color. Add jarred spaghetti sauce and a spoonful of sugar, simmer for 20 minutes, and then season to taste. Add meatballs and spoon over your pasta or spaghetti sauce. Serve with a balsamic-dressed salad!
– meatballs (see above)