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Title: Chicken Papakrish
Categories: Entree Italian Easy Chicken
Yield: 1 Recipe
| 1/2 | ts | Salt |
| 1/4 | ts | Black pepper |
| 3 | tb | Paprika |
| 1/4 | ts | Cayenne pepper |
| 1/4 | c | Flour |
| 4 | lb | Chicken; cut up |
| 3 | tb | Olive oil |
| 1 | sm | Onions; thinly sliced |
| 4 | Garlic cloves | |
| 1 | Red bell pepper; thin slice | |
| 1 | Green bell pepper; " " | |
| 1/2 | c | White wine |
| 1 | lb | Can peeled Italian tomatoes |
| 1 | c | Chicken stock |
| 3 | tb | Chop'd fresh Italian parsley |
Mix salt, paprika, black and red peppers together in flat dish. Coat chicken pieces with mixture. Dip in flour. Heat oil fairly hot in frying pan. Place chicken *skin side* down in oil. Sear. Cook a few minutes (2 ~3 minutes), turn over. Oil will be colored by spices (and your hands :) Cook 2 - 3 minutes on other side. Remove chicken.
Add onions, peppers, garlic to pan. Cook a few minutes in hot oil. Until juices are mostly absorbed and solids are limp. Add wine. Cook about 3 minutes over fairly high heat, scrapping bottom of pan of brown bits.
Add tomatoes, undrained to pan. Break up tomatoes (careful!) Or can be crushed before adding to pan. Cook 2 - 3 minutes. Add chicken stock. Bring to boil. Add chicken back to pan. Bring again to boil. Simmer. Cook 10 - 15 minutes until chicken is done. Add oil from dish that chicken was "stored" on.
Parsley can be added to mixture 5 minutes from finish or served garnished.
Sauce can also be served on the side in a gravy boat.
Remove the chicken to serving platter. Sauce may be returned to heat to reduce and thicken if you like (5 - 10 minutes). Pour sauce over chicken.
Excellent with sour cream chives mashed potatoes.
from "Cucina Amore", PBS television
typed and posted by teri Chesser 12/96
From: Teri Chesser Date: 12 Dec 96 National Cooking Echo Ä
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