2 tablespoons olive oil
1 pound carrots, chopped
1 pound potatoes, peeled and cubed
3 large onions, chopped
2 medium cups chicken broth
1 (6 ounce) can tomato paste
1 1/2 teaspoons salt
1 teaspoon black pepper
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon dried parsley
1/8 teaspoon salt
1/8 teaspoon dried rosemary
1/8 teaspoon dried sage
1/8 teaspoon dried basil
1/8 teaspoon dried marjoram, crushed (optional)
1/8 teaspoon dried rosemary
1/8 teaspoon dried sage
1/8 teaspoon dried marjoram, crushed
1/8 teaspoon dried rosemary
1/8 teaspoon dried basil
1/8 teaspoon dried marjoram, crushed
1/8 teaspoon dried basil
1/8 teaspoon dried rosemary
1/8 teaspoon dried basil
1/8 teaspoon dried marjoram, crushed
1/8 teaspoon dried basil
1 teaspoon dried marjoram, crushed
1/8 teaspoon dried basil
1 teaspoon dried marjoram, crushed
2 teaspoons dried basil
1/8 teaspoon dried basil
1/8 teaspoon dried marjoram, crushed
1/8 teaspoon dried basil
1/8 teaspoon dried marjoram, crushed
1/8 teaspoon dried basil
1/8 teaspoon dried marjoram, crushed
1/8 teaspoon dried basil
1/8 teaspoon dried marjoram, dried basil
1/8 teaspoon dried marjoram, crushed
1 clove garlic, minced
1 (11 ounce) can frozen mixed vegetables, thawed
2 teaspoons sugar
1/2 cup olive oil
salt and pepper to taste
Heat olive oil in a medium saucepan over medium heat. Add carrots, potatoes and onions; saute. Stir in chicken broth and tomato paste. Season with salt, pepper and basil. Bring to a boil; reduce heat. Simmer, stirring occasionally, for 15 minutes.
Stir mixed vegetables into soup. Stir into soup mixture. Place tomato mixture in a separate bowl; toss to coat. In a medium saucepan over medium heat, heat olive oil over medium heat. Fry mushrooms in oil for about 2 minutes. Add vegetables to soup mixture; stir until well coated. Cover, and simmer for 10 minutes. Remove mushrooms from skillet; set aside. Add mixed vegetables and sugar; simmer gently for about 2 minutes. Stir in marinated vegetables and wine.
Stir vegetables into soup mixture. Return mushrooms to skillet, and cook over medium heat for 3 to 4 minutes until mushrooms are cooked, but not mushy. Coarsely chop mushrooms. Spoon vegetable mixture into gravy-filled cavity of heatproof casserole dish. Cover pan with foil.
Fry chicken in pan of oil. Fry chicken in pan of water, turning frequently to prevent burning. Fry chicken for 1 to 2 minutes on each side, flipping once, until no longer pink. Remove, and drain on paper towels.
Melt butter in a medium saucepan. Add butter or margarine and stir over medium heat, stirring constantly, until butter melts. Remove from heat; pour over chicken, potatoes and onions. Cover, and chill overnight.
During the next morning, preheat oven to 350 degrees F (175 degrees C).
Bake covered in preheated oven for 5 to 7 minutes, until juices run clear. Remove foil and bake for 10 minutes or until chicken is no longer pink. Cool, peel and serve.