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OreganoFromItaly.com
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People
are Talking!
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"This is my second order for your oregano and
I would like to say that it is the "BEST" I have ever used. It is better,
much better, than my own home grown oregano. I want to thank you people for
a superior product that I absolutely love and so do the friends I share it
with...God Bless"
Charles W., Plainville,
Connecticut
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- Chicken with Tomatoes, Onions and Mushrooms
- (Pollo con Pomodori, Cipolle e Funghi)
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Ingredients:
One 3 and 3/4 lb chicken, cut into 10 pieces
1/4 cup all purpose flour
2 tablespoons (1/4 stick) butter
1 tablespoon extra virgin olive oil
1 lb mushrooms, trimmed
2 cups chopped seeded tomatoes
1 and 1/2 cups dry white wine
One 10-ounce container pearl onions, blanched 1 minute, peeled
Chopped fresh Italian parsley
Directions:
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- Sprinkle chicken with salt and pepper.
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- Dredge in flour; shake off excess.
Melt butter with olive oil in heavy large pot over medium-high heat.
Working in batches, add chicken to pot; cook until golden on all sides, about 6 minutes total. Transfer to bowl.
Add mushrooms to pot; saute until golden, about 5 minutes.
Stir in tomatoes, wine and onions.
Return chicken and any accumulated juices to pot.
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- Reduce heat to medium. Cover and simmer 20 minutes.
Uncover pot and simmer until chicken is cooked through, about 10 minutes longer.
Season with salt and pepper. Transfer to serving bowl.
Sprinkle with parsley. Makes 4 servings.
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