|Fricassee w/ Mushroom & Tomato
6 TBS Olive Oil
2 cloves garlic, minced
1 Chicken, cut into 8 pieces
1/4 up Flour
1 pound Fresh mushrooms, quartered
one 28oz. can, Italian tomatoes, drained and halved
Salt and pepper to taste
Heat 3 TB oil in a heavy skillet, add garlic, reduce heat to medium low and cook until soft but not brown. Dredge chicken with flour and increase heat to medium high. Add chicken, saute until well browned on both sides.
In a separate skillet, add remaining oil and saute mushrooms over medium heat until lightly browned. Add mushrooms and tomatoes to chicken, season with salt and pepper. Reduce heat to medium and cook, covered for 20 minutes, uncover and cook 10 more minutes.
Serve with rice or noodles and crusty bread.
-Chef Bill Andrews, formerly of Tony's Wines (still drinking all that great wine you sold me buddy!)