Spezzatino di Pollo Con funghi e pomodoro

Name: Spezzatino di Pollo Con funghi e pomodoro (Chicken Casserole with Mushroom and Tomato)
Yield: Serves 4
Cuisine: Italian
Ingredients: 4 tablespoons olive oil; 1¼ cups puréed or canned chopped tomatoes; 1 x 3¼ lb chicken, jointed into 6 pieces; sea salt and freshly ground black pepper; 8 oz fresh mushrooms, thickly sliced; 2 garlic cloves, chopped fine; 2 or 3 teaspoons fresh rosemary leaves

Chicken Casserole with Mushroom and Tomato

Preparation info

Serves
4

Difficulty
Easy

Appears in

Classic Italian Cooking

By Valentina Harris

Published 2008

About

A very simple, classic way of making a chicken and mushroom casserole. I like to make the dish taste more interesting by adding some wild mushrooms to the mix.

Ingredients

1 x 3¼ lb chicken, jointed into 6 pieces
4 tablespoons olive oil

Europe
Italy
Stew
Mediterranean
Gluten-free

Method

Using a sharp knife, trim the chicken carefully. Heat the olive oil in a skillet. Add the garlic and rosemary and fry for about 4 minutes.
Lay the chicken in the pan and cook until sealed and browned on both sides. Add the mushrooms and mix together thoroughly.
Pour over the tomatoes and mix again. Season with salt and pepper to taste and cover.