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<p>This is a rich tasting chicken dish that tastes even better the next day. It is easy to customize & leave out the veggies your family doesn’t like. I often add celery, yellow squash, eggplant, etc. I’ve substituted Rotel, spaghetti sauce or chopped fresh tomatoes for the crushed tomatoes. I usually buy whatever chicken is on sale – thighs, whole cut-up, breasts, etc. I do think the dish has a better flavor if you use bone in chicken pieces. You can remove the skin if you want a leaner version. It’s also an easy way to ‘hide’ veggies from picky eaters. Just chop them small and they melt into the sauce. I also like adding a little wine if we have an open bottle to boost the flavors.</p>Source: My aunt, Byrd Kelly. (Entered by Beth Retzloff)
Serves: 4 - 6
Step by Step Instructions
- Heat oil in a large, deep skillet. Season chicken with salt & pepper & lightly dredge in flour. Brown chicken on both sides. If pieces are large, you may have to do this in 2 batches adding a little more oil.
- Remove chicken to plate and add bell pepper, onion & zucchini to skillet. Saute, stirring until vegetables are lightly browned. Drain or pat skillet dry of any extra oil.
- Add remaining ingredients to the skillet & stir to combine. Add chicken back on top. Cover and cook 20 - 25 minutes until chicken is fully cooked. Serve over rice or pasta.
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