Word Count: 150
Ingredients
| Ingredient | Quantity |
|---|---|
| Olive Oil | |
| Green Onions1 (cleaned/diced) | 3 stalks |
| Green Pepper | 1 |
| Garlic (minced) | 4 cloves |
| Traditional Ragu | 2 16oz jars |
| Classico Cabernet Marinara | 1 16oz jar |
| Whole Chicken (cut up) | 1 |
| Basil | 1 tbsp |
| Oregano | 1 tbsp |
| Rosemary | 1/2 tbsp |
| Salt | to taste |
| Pepper | to taste |
Steps
- At the same time, heat olive oil over medium-low heat in a 6 quart stock pot.
- Saute the green onion and garlic in the oil until fragrant.
- Add green peppers and cook for 1-2 minute.
- Add the chicken to the pot and brown it.
- Add the 3 jars of sauce to cover the chicken.
- add the basil, oregano, rosemary, salt and pepper.
- Cover and bring to a boil.
- Reduce heat to low and simmer for 1-2 hours with the cover cracked slightly.
-
Original recipe calls for half an onion but I find green onions to be easier on digestion. ↩︎