Mountain Cioppino Recipe

• 1 cut up frying chicken
• 1 (14 1/2 ounce.) can peeled tomatoes
• 1 (8 ounce.) can tomato sauce
• 1 teaspoon Schilling crushed red pepper
• 1/4 c. chicken broth
• 3/4 c. pale dry sherry
• Lawry's coarse grnd garlic pwdr
• Salt & pepper
• 1 teaspoon grnd thyme

1. Place chicken in Dutch oven or possibly large roaster.
2. Sprinkle both sides with garlic pwdr, salt, pepper and thyme.
3. Pour tomatoes, tomato sauce, broth and sherry over chicken.
4. Add in crushed red peppers; mix well.
5. Cook covered at 375 degrees for 45-55 min.
6. Cook uncovered for another 30-40 min, to reduce liquid to a nice sauce.
7. Turn meat occasionally to keep from drying out on top.
8. Serve over Semolina or possibly some "Near East" Cous Cous (Moroccan Pasta).
9. Near East is a brand name of Cous Cous that is a really excellent form of pasta similar to rice when cooked.
10. Most supermarkets have it and it is really easy to fix.
11. Try some, I know you'll like it.
12. This is a good recipe to cook up for a crowd of hungry pickers, however, I must warn you, which if you keep feedin' `em this good you'll never get rid of `em.
13. It is real easy and fast to fix.

chicken, tomatoes, tomato sauce, red pepper, chicken broth, pale dry sherry, garlic, salt, thyme

Taken from cookeatshare.com/recipes/mountain-cioppino-14638 (may not work)