Submitted by Diane Eliasen
She brought this to February meeting.
(Note: although we are trying to post Norwegian recipes but this one was just too good!)
1 chicken cut up or use other chicken parts.
2 T. Olive oil
2 T. flour
1 1/4 tsp. salt
1 tsp. oregano
1/2 tsp. ground pepper
1 pkg. mushrooms sliced
1 large red pepper cut into 1/2 inch wide strips
3/4 cup chopped onions
1 can stewed or diced tomatoes
1/3 cup white wine
Heat oven to 400 degrees. Remove skin from all chicken pieces except wings.
Heat oil in large roasting pan in oven 2 minutes. Combine flour, 1 tsp. salt, oregano and pepper in large re-sealable plastic bag. Add chicken tossing to coat. Arrange chicken in hot oil in roasting pan. Roast 20 minutes.
Stir mushrooms, red pepper and onions into roasting pan with chicken. Roast 15 more minutes, stirring once.
Add tomatoes with their liquid, wine and remaining 1/4 tsp. salt. Roast 10 minutes or until chicken is cooked through.
4 servings I often make this dish for company and large groups by making it in two large pans and doubling ingredients.