16 chicken drumettes
1 (6 ounce) can tomato juice
1/4 cup finely chopped onion
1 cup chopped celery
1 cup fresh mushrooms
1 cup sliced mushrooms
1 cup chopped onions
3 tablespoons olive oil
1 large tomato, quartered
1 medium onion, quartered
1/4 cup water
2 tablespoons Worcestershire sauce
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 pepper, chopped
1/4 teaspoon garlic powder
1 pinch dried parsley
Preheat oven to 350 degrees F (175 degrees C).
Place drumettes in a large resealable plastic bag.
Melt tomato juice in a medium saucepan over a medium heat. Stir in onion, celery and mushrooms. Bring to a boil, stirring constantly. Pour over drumettes and toss until coated.
Arrange chicken drumettes (wrapped) in a single layer inside a 9x13 inch dish. Place tomato mixture over drumettes, and sprinkle with onion mixture. Cover drumettes and refrigerate overnight in glass dish.
In the morning, stir together olive oil, 1 tablespoon tomato juice, tomato, onion and water. Spread over drumettes. Sprinkle with Worcestershire sauce and oregano.
Cover drumettes and refrigerate overnight.
Meanwhile, in a medium saucepan, heat tomato sauce over medium heat. Place drumettes over tomato sauce to brown. Remove drumettes from sauce and place on other side of dish. Spoon tomato sauce over drumettes. Cover and refrigerate overnight.
Stir tomato sauce over drumettes, tomato mixture, onions, celery and mushrooms and continue to cook. Place drumettes over tomato sauce, and toss to coat.
Return drumettes to saucepan and heat gently, covered.
Bring to a boil, stirring frequently, and add Worcestershire sauce, oregano, basil, pepper, garlic powder, parsley and water. Bring to a boil and cook for 10 minutes, stirring occasionally. Cover and simmer for 5 minutes, stirring occasionally.
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