| | Directions | | Shake chicken in a bag with flour, salt and pepper. Brown in hot oil and place in one large or two smaller casseroles. Remove all but about 1/4 cup of the oil from the pan and sauté garlic, onions, celery, mushrooms and green pepper until tender but not soft. Adjust salt and pepper to your taste. Shake 2 tbsp. of the chicken-shaking flour with thyme, cayenne and bay leaf and toss vegetables to coat. Add tomatoes, juice and all, wine and tomato paste and stir well. Bring to boil and pour over chicken. Cover and bake 30 min. at 350° - use your own judgment on time. Uncover (you can try this without uncovering if you like, but take my word,it's easier this way) and add shrimp, pushing down into sauce. Re-cover and bake 20 minutes longer or until chicken and shrimp are tender. Stir gently and serve over rice or noodles. Serves 8. |
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| Ingredients | | - |  | 2 boneless chicken breasts, cut into 4+ pieces, with or w/o skin |
| - | | 4 boneless thighs with or w/o skin |
| - | | 1/2 cup flour (maybe more) |
| - | | 2 teaspoons salt |
| - | | 1 teaspoon pepper |
| - | | 1/2 cup oil |
| - | | 2 cloves garlic, squashed |
| - | | 1 onion, chopped (large) |
| - | | 1 cup sliced celery |
| - | | 1/2 pound mushrooms, sliced |
| - | | 1 green pepper, chopped |
| - | | 1 teaspoon Thyme |
| - | | 1/4 teaspoon Cayenne |
| - | | 1 bay leaf |
| - | | 1 1/2 cups chopped canned tomatoes |
| - | | 1 cup dry, white wine (or more) |
| - | | 2 tablespoons tomato paste |
| - | | 1 green pepper, chopped |
| - | | 1/2 pound raw shrimp, peeled and deveined |
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