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Issue 582: Italian Veggie Chicken

Nitra Ladies Auxiliary

This chicken dish is simple to prepare, healthy (sugar free!), and a bit different from the usual.

Wednesday, February 28, 2018

 Mishpacha-Recipe

Photography and styling by Baila rochel leiner

This chicken dish is simple to prepare, healthy (sugar free!), and a bit different from the usual.

Ingredients

Serves 4


Marinade
  • ½ cup Baron Herzog Chenin Blanc or other dry white wine
  • 2 cloves garlic, crushed, or 2 cubes frozen garlic
  • ½ tsp salt
  • 1 tsp oregano
  • ¼ tsp pepper

Sauce
  • 1 medium onion, sliced
  • 1 green pepper, chopped
  • 4 oz (110 g) mushrooms, sliced
  • 1 lb (450 g) peas
  • 1 8-oz (225-g) can tomato sauce or 2 tomatoes, chopped


Preparation

Place chicken in a 2-quart casserole. Combine marinade ingredients and pour on top. Marinate for two hours or overnight. Combine sauce ingredients and add to chicken. Cook on the stove for two hours over low heat until chicken is tender, or bake for two hours at 350°F (180°C).

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