1 3-4 lb. fryer, cut up
1/2 cup flour 1/4 tsp. garlic and onion powder
1/2 tsp. salt
1/4 tsp. pepper
1/3 cup olive oil
5 large cloves garlic, minced
1 or 2 large onions, sliced 1 ea. red and green bell peppers, coarsely chopped
1 1/2 cups canned tomatoes
1/2 tsp. oregano
1/2 tsp. basil
1/3-1/2 cup dry sherry or white wine
8 to 12 oz. sliced mushrooms
1 stalk celery, thinly sliced
Fryer should be cut in serving size pieces. Put 1/2 cup flour, garlic powder, onion powder, salt and pepper in a large plastic or clean brown paper bag.
Add 2 or 3 pieces chicken at a time and shake to coat well with flour.
Heat olive oil; brown chicken on all sides. Add remaining ingredients except mushrooms and wine.
Cover and simmer for 30 minutes or until chicken is tender.
Add mushrooms and wine; simmer, uncovered, for an additional 10 minutes.
Season to taste with salt and pepper, to taste.
Note: If you prefer a spicier sauce, onion powder, garlic powder, and cayenne can be added as desired.
Serve over wide egg noodles or other pasta. Mashed potatoes are my favorite.