1 1/2 tablespoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 tablespoon prepared egg-pea soup mixture
1 clove garlic, minced
1 tbsp chicken bouillon granules
1 1/2 tablespoons vegetable oil
1 tablespoon olive oil
2 tablespoons butter, melted
1 tablespoon all-purpose flour
1/2 teaspoon paprika
1/3 cup sliced fresh mushrooms
1/4 cup chopped onion
1/4 cup diced green olives
1/4 cup chopped green onions
1/4 cup chopped pecans
1 teaspoon dried basil
1/4 teaspoon dried basil
1/8 teaspoon dried oregano
1/4 teaspoon dried marjoram
1 (8 ounce) can sliced orzo mushrooms
1 (8 ounce) can sliced mushrooms
1 (8 ounce) can sliced mushrooms
1 (8 ounce) can sliced mushrooms
2 tablespoons tomato paste
1 teaspoon salt
1 tablespoon black pepper
1 teaspoon dried oregano
1/2 teaspoon dried basil
Place Worcestershire sauce, salt, garlic powder, egg-pea soup mixture, bouillon, oil, olive oil, butter, flour, paprika, mushrooms, onion, green olives, green onions, pecans, mushrooms, onion, green olives, pecans, mushrooms, chicken and red pepper smears in food processor or blender. In a blender, combine chicken and green onions, potato, celery, green beans, eggs, tomato paste, salt, black pepper and oregano. Machine blender or food processor with enough water to make a thin brown paste; stirring constantly.
Fill chicken with 1/4 cup of the browned juices while cooking. Mix remaining 2/3 cup browned juices with remaining Worcestershire sauce, remaining Worcestershire sauce, remaining olive oil, egg, tomato paste, salt, pepper and oregano. Transfer to a platter.
Cook chicken on top to about 10 minutes on each side; remove skin. Remove skin from chicken. Place chicken in pan with skin closed.
Meanwhile cook onion and garlic in a large skillet over medium heat. Add chicken and stir. Cover and simmer 2 to 1 hour. Remove chicken and transfer to 4-quart saucepan with skin open. Place chicken in saucepan with wide lid. Pour 2 tablespoons of chicken broth into pan to cover pan, cover and simmer for at least 2 hours. Remove pan from heat and stir sauce. Fold celery mixture over chicken, cover and simmer for about 15 minutes.
Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Saute chicken over medium heat until golden brown, about 5 minutes. Stir in 2 tablespoons tomato paste and 1 teaspoon salt and pepper, then remove from heat. Fold chicken into saucepan, layer with celery mixture, then add mushrooms and green-pepper pepper mix. Pour wine into pan and stir to just cover.
Return chicken and vegetables to pan with sauces and veg mix. Place chicken in saucepan and stir to just cover. Cook over medium heat, stirring occasionally, until chicken is cooked through, about 15 minutes. Serve chicken and vegetables over pasta sauce.
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