November 2016 Recipe of the Month

Genya W. contributed this month’s recipe.
Just right for warming up your kitchen on a cool fall evening.

2.5-3 lb chicken in 8 pieces
4 Tablespoons flour
¼ cup oil
¼ cup finely chopped onion
¼ cup finely chopped celery
1 Tablespoon freshly chopped green pepper
1 ½ cups chopped canned or fresh tomatoes
¾ teaspoon crumbled oregano
1 ½ teaspoons salt
½ teaspoon freshly ground pepper

Preheat the oven to 325 F. Lightly dust the chicken pieces with flour. Heat the oil in a skillet and brown the chicken pieces (8 minutes on each side on medium heat or until browned).  Put the chicken into a casserole with a lid.  Add the remaining ingredients, cover, and bake 1 hour.

Note: If using boneless chicken, you can skip the oven and just simmer it on the stove with a lid until done.  30 minutes for boneless chicken thighs.