Posted by: B2 Sun, 6 Feb 2005, at 4:38 p.m.
4 pounds chicken leg quarters (or 4-pound roaster chicken, cut-up)
Salt and pepper to taste
1/4 cup olive or vegetable oil
1 OSO Sweet Onion, sliced
1 tablespoon minced garlic
4 Portobello mushroom caps, sliced
2 tablespoons fresh chopped oregano (or 2 teaspoons dried oregano)
2 tablespoons flour
1 cup red wine
1 (28-ounce) can chopped tomatoes
Preheat oven to 425°F. Drain and rinse chicken, trimming off any excess fat. Pat
dry. Sprinkle all over with salt and pepper. Arrange in baking pan and roast 30
minutes, or until juices run clear when pricked at thickest point.
Meanwhile, in Dutch oven, heat olive oil and lightly brown onion. Stir in
garlic, cook together 2 minutes and add mushrooms and oregano. Continue cooking
5 minutes longer, or until mushrooms have softened. Stir in flour and cook 5
minutes. Add red wine and tomatoes. Bring to boil, reduce heat and simmer 20
minutes or until thickened. Add chicken and any cooking juices to pot.
Simmer together 10 minutes longer. Serve over steamed white rice.
Chef's Tip: Substitute 1 cup chicken stock plus 1 tablespoon cider vinegar for