Ingredients:
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Directions:
In a plastic bag, combine flour, salt and black pepper to combine. Add the chicken and shake to coat. Reserve seasoned flour.
In a large Dutch oven, heat the oil over medium high heat. Add the chicken and cook until golden brown on all sides. Transfer the chicken to a plate.
Add onion and garlic to casserole and sauté until they begin to brown, about 5 minutes. Stir in seasoned flour to make a roux and cook until flour taste is cooked out. Stir in the broth, tomatoes, tomato paste, oregano and bay leaf. Bring to a boil and return to the chicken and any juices to the casserole. Add the mushrooms and reduce heat to medium low. Cover and simmer for 15 minutes.
Add the zucchini, uncovered, just until tender, about 5 minutes. Discard the bay leaf and discard the parsley. Serve over cooked pasta. |
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