chicken cioppino

by joy

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Ingredients [?]

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


  1. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add chicken and sauté 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. Sauté 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.

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