CHICKEN (OR VEAL) W/MUSHROOMS & PEPPERS

4 tbsps. olive oil
l lbs. veal stew meat, cut into cubes, or chicken chunks
All purpose flour
12 large mushrooms, quartered
l large red bell pepper, sliced
l tbsps. dried oregano, crumbled
l/2 tsp. ground allspice or rosemary
l/4 tsp. dried crushed red pepper
3/4 cup dry Marsala wine or dry vermouth
3 large garlic cloves, minced
l/2 cup chicken broth
Preheat oven to 350. Heat 2 tbsps. oil in heavy large ovenproof
skillet over med-high heat. Dredge meat in flour, shaking off excess
Add meat to skillet & cook until brown, stirring occasionally, about
5 mins. Transfer meat to plate using slotted spoon. Heat remaining
2 tbsps. oil in same skillet. Add mushrooms, bell pepper, oregano,
allspice or rosemary & pepper flakes to skillet. Saute until shrooms
are just beginning to brown, about 3 mins. Stir in wine & garlic and
boil until skillet is almost dry, about 4 mins. Add meat and any
juices accumulated on plate to skillet. Mix in chicken broth and
bring to boil. Cover & bake in oven until veal is very tender
(if using chicken you won’t want to bake it very long) (Can be
prepared l day ahead, cover & refrigeratge)
Transfer stew to stove & boil until liquid thickens to sauce
consistency, about 12 mins. Serve with rice.
Serves 4.