(may contain affiliate links see disclosure)Good Morning dear readers, I was playing in my kitchen this weekend. I wanted something different and something that wouldn't make a lot of mess. That's where my dutch oven comes into play. I love this little pot it takes care of everything. You put all your ingredients in it and your done. When I found this recipe on Mr. Food's site I new I wanted to play with it. So I altered it to fit my families needs and here's what I came up with. It tastes really yummy so check it out.
here's what you'll need:
1/2 cup all purpose flour
1 teaspoon salt divided
just a pinch of pepper
2 1/2 lbs boneless skinless chicken breast cut into cubes-this can be changed didn't have at the time use foster farms precooked diced chicken makes things easier
4 tbs olive oil, divided
1/2 lb fresh mushrooms pre-cut
1 green bell pepper chopped
1 cup chopped frozen onions, defrosted
1 tbs minced garlic
1 3/4 cups beef broth
1 (28 oz jar) ragu spaghetti sauce with chunky mushrooms
1 tsp oregano
Put flour mixed with 1/2 tsp salt and pinch of pepper in another bowl mix well. Place chicken in and coat your chicken in the flour covering completely.
Heat 3 tbs olive oil until heated through add your chicken cook for 5-10 minutes until browned. Remove chicken to another bowl. Add remaining oil and put all vegetable in pot i.e. peppers, mushrooms and onions, add garlic saute until done.
Add broth and sauce return chicken to pot stir add remaining salt let boil after boiling simmer for 30 minutes. Serve over rice. Bon appetite