Recipe: Chicken Cioppino

CHICKEN CIOPPINO

1 whole fryer (about 3 1/2 pounds), cut into pieces
1 pound fresh cleaned shrimp
1 28-ounce can crushed whole tomatoes with liquid
1 8-ounce can tomato sauce
1/2 cup dry white wine
1 cup chicken broth
1 small red or green bell pepper, diced
1 cup chopped onion
4 cloves garlic, minced
3 tablespoons olive oil
6 tablespoons fresh parsley, minced
6 fresh basil leaves, chopped
6 thin lemon slices
1/8 teaspoon white pepper
1/8 teaspoon salt
1 pound cooked spaghetti or other pasta

Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add chicken and saut until golden on all sides, about 3 minutes per side. Remove to platter; drain any chicken fat from skillet. Reduce heat to medium-low and add remaining olive oil, onion, garlic and bell pepper. Saut for 3 to 4 minutes until soft. Add tomatoes, tomato sauce, wine, broth, basil, lemon slices and 5 tablespoons parsley; cover and simmer for 15 minutes to allow flavors to blend. Add chicken and simmer partially covered for another 30 minutes until chicken is tender. Add shrimp, simmering on low heat for 5 minutes longer. Serve chicken and shrimp with sauce in deep plates over pasta. Garnish each portion with remaining parsley.

Serves 4.
Source: National Chicken Council