1 (2 pound) whole chicken
1/2 cup white wine
2 tablespoons olive oil
2 teaspoons lemon juice
4 cloves garlic, minced
1 teaspoon salt
2 tablespoons dried oregano
2 teaspoons crushed red pepper
1/2 teaspoon dried rosemary
1 teaspoon dried thyme
2 tablespoons paprika
2 teaspoons dried minced onion
1 1/2 cups thinly sliced red onion
1 (8 ounce) can sliced mushrooms
1 tablespoon fresh lemon juice
2 tablespoons olive oil
1 (4 ounce) can tomato paste
1 (8 ounce) can tomato paste with rice
1 (5 ounce) can sliced mushrooms
2 tablespoons olive oil
1 (14 ounce) can pizza sauce
Melt white wine. Place chicken on low heat. Bring the white wine to a boil; remove from heat. Pour the chicken broth over chicken and stir.
Stir olive oil, lemon juice, garlic, oregano, red pepper, rosemary, thyme, paprika, onion, mushrooms, lemon juice and olive oil into the sauce while it simmers. Reduce heat to low and simmer for 15 minutes.
Remove chicken from sauce. Place chicken in a separate large bowl. Combine tomato sauce and pizza sauce in a separate separate bowl, and pour over chicken.
Pour sauce over chicken and toss to coat. Cover and refrigerate for at least 2 hours.
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