4 pounds boneless, skinless chicken breasts
6 tablespoons flour
5 large potatoes
1 large onion
1/2 package fresh mushrooms
1/2 red and green bell peppers
1 jar pepperoncinis in vinegar
1 can whole peeled or stewed tomatoes
1 1/2 pounds sweet Italian sausage
Preheat oven to 350 degrees.
Cut chicken into medium to large cubes and coat with sifted flour.
Slice onions and fresh peppers into thick strips. Pare mushrooms in half.
Slice sausage into 1 inch pieces; place in cast iron skillet and brown.
Using solid shortening, fry ingredients in this order:
potato quarters - until golden brown.
mushrooms - to give a semi-crusty texture (1 minute)
peppers - to soften and brown slightly
Onion - until they take on an translucent appearance (but still slightly
Chicken - until golden brown
In an 8 X 12 pan or casserole dish:
Distribute evenly the sausage, peppers (red & green), onion strips, mushrooms, potatoes and chicken, giving a uniform appearance.
Pour whole tomatoes and puree (mixing with 1/2 cup puree) or whole can stewed tomatoes on top. Gently mix into Murphy.
Pour entire jar of salad peppers over top, distribute evenly (make sure you add the liquid in the jar, also).
Bake, covered, for 45 minutes longer.
Best when served with Italian or French bread.
Created June 04, 2001 | back | boogomatic© | print | Updated December 31, 2002