JANUARY 6, 2011 | 11:17 AM BY ADMIN

  You know America is one of the most interesting cultures in the world when it is about food. In our country there is a little of everything. Some you’ll like and some you won’t, but I will try to keep it on the positive side.

Here is a recipe that the family will love and it is very inexpensive to serve. It’s called CHICKEN PROVENCAL and ole Tom Jefferson brought this back from France where he was the Ambassador. I have re- worked it so the modern cook can prepare it.

Here Goes:
2/12 # fryer cut up
2 onions chopped
1 small can sliced mushrooms
1 small can v-8 juice
1 small can pitted ripe olives
1 small jar chopped tomatoes
2 large diced tomatoes
1 small can stuffed olives
1 bell pepper
1 clove of garlic
2 Tbsp of sherry ½ cup olive oil

Season chicken with salt and pepper and dredge in small amount of flour. Brown well in heavy pot, using the olive oil. Remove chicken, add onions and chopped bell pepper. Sauté about 7 minutes in drippings from the chicken.
OPTIONAL at this POINT you may add a Tbsp of butter. Add sliced olives and sliced ripe olives, mushrooms, and pimentos plus the minced garlic. Stir well and continue to cook for another 5 minutes. Add the V-8 juice( tomato sauce may be substituted)  ½ c. water and cook over low heat for 45 minutes. A few minutes before it’s done add the sherry. If you wish add a Tsp of Kitchen Bouquet for a rich color. Plate over spiral noodles and sauté the tomatoes in butter and spoon over the top.
Enjoy and don’t forget to write with your questions or comments.
Chef Hanny