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Italian American Club of Jacksonville

Established 1951


From the kitchen of Mena Vesce (IAC member since 11/2005)


  • Flour to coat chicken
  • 2 whole chickens each cut into eight pieces with the breast cut into thirds
  • ¾ cup olive oil
  • 6 garlic cloves peeled and halved
  • 10 to 12 ozs. white mushrooms sliced
  • 1 large onion, peeled and sliced
  • 2 green bell peppers, cored, seeded and sliced into l/2 inch strips
  • 2 red bell peppers, cored, seeded and sliced into l/2 inch strips
  • 1 cup of Marsala wine (or dry white wine is acceptable)
  • 1 - 15 oz can of chicken broth
  • 1 - 28 oz can crushed tomatoes with liquid
  • l tsp crushed red pepper flakes
  • salt to taste
  • l tsp. dried oregano
         You will need:
  • Large frying pan
  • 9 X 13 baking dish
  • Aluminum foil


  • Pre-heat oven to 350*
  • Place the flour in a shallow dish and coat the chicken pieces. Shake off any excess.
  • Heat the oil in a large pan over medium high heat.
  • Add the chicken in batches and fry until golden brown on all sides. When all chicken has been cooked, set aside.
  • Add the garlic to pan and cook until it turns golden brown. Remove garlic.
  • Add the mushrooms and sauté five to seven minutes until they release most of their liquid.
  • Add the onions and bell peppers and sauté until the vegetables are soft, approximately six minutes.
  • Add the wine and let reduce by half.
  • In a 9 X 13 baking dish, mix the chicken broth, tomatoes, crushed red pepper, salt and oregano. Stir in the contents of the frying pan. Add the chicken.
  • Cover baking dish with aluminum foil and bake for 30 minutes.

Serve over linguine or rice if desired.