Serves: 6
Total Calories: 328

egg
milk
seasoned bread crumbs
12 chicken thighs or legs, bone in or boned, skinless if you prefer
olive oil or vegetable oil
3 tablespoons diced garlic
3/4 cup diced onion
1/2 cup diced leek
3/4 cup diced red bell pepper
3/4 cup green bell pepper
1 1/2 cups diced tomatoes
1/4 cup diced parsley
1 cup sliced mushrooms
1 can tomato sauce (medium)
1 tablespoon paprika
1/4 to 1/2 cup flour
chicken broth or stock
seasoning
medium Cheddar cheese or Monterrey Jack cheese, grated

Egg wash and coat chicken pieces in seasoned bread crumbs. Season. Bake in Dutch oven until tender. Drain any excess oil. Sauté in olive or vegetable the diced garlic, diced onion, until tender. Add diced leeks, diced red and green pepper, and cook until tender. Add diced tomatoes, diced parsley. Add sliced mushrooms, tomato sauce, paprika, and simmer 5 minutes. Add flour, depending on amount of liquid in veggies. Stir into sauce and add enough chicken broth or stock, very slowly at first to avoid lumps, to form gravy. Cook slowly 5 to 10 minutes to rid sauce of flour. Add stock as necessary to maintain consistency. Season. Cover baked chicken with sauce. Cover sauce with grated cheese. Broil cheese until melted.

Nutritional Facts:

Serves: 6
Total Calories: 328
Calories from Fat: 142

More Recipes from the Cee Dub's Ethnic & Regional Dutch Oven Cookin' Cookbook:
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Curried Halibut
Duck Gumbo
Duck With Olives
Dutch Oven Shrimp Casserole With Feta Cheese
Frontier Creamed Chicken
German Baked Chicken With Mushrooms
Jalapeño Duck
Musselshell Grilled Salmon Filet
Onion Stuffed Alaskan Halibut Filets
Pollo De Casa (Boarding House Chicken)
Pollo Supreme (Chicken Supreme)
Salmon Or Steelhead In Cream Sauce
Smoked Fish Dry Rub
South Of The Border Chicken Tortilla Casserole
Sweet And Sour Chukars
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