Braised Chicken in Tomato Sauce
one 3 pound chicken; cut up
Salt and pepper; to taste
2 tablespoons of Olive oil
1 large yellow onion; coarsely chopped
2 Cloves garlic; peeled and chopped
1/2 teaspoon of dried oregano
1/2 teaspoon of dried basil
1/2 teaspoon of sugar
1/2 cup of water
one 16 ounce can of tomato sauce
Pull any loose fat off the chicken and discard. Sat and pepper the pieces generously. In a large stewpot, heat the oil, then brown the chicken on all sides, turning the pieces from time to time until golden (about 15 minutes). While the chicken is browning, add the onion, garlic and the herbs, browning them along with the bird. Sprinkle sugar over the onions about half way through. Stir and move everything around in the skillet, turning the bird and scarping up the brown bits that cling to the bottom of the pan. Add a little water, scarping it until its almost evaporated and a golden brown liquid bubbles. Then pour the tomato sauce over the bird, lower the temperature to simmer, cover, and cook until the chicken is done and the sauce is a catsup like consistency (about 45 minutes.) Add tablespoons of water as needed to keep from cooking dry. Turn the chicken pieces occasionally. Serve the chicken and sauce over rice or pasta. Garnish each serving with a sprig of parsley if you've got it. 4 Servings
NOTES : Feed Your Family Fast, Healthy Meals on 0 a Day ISBN 0-87905-582-0 (pbk.) Recipe by: Feed your Family Fast, Healthy Meals on $10 a Day=20 Posted to TNT - Prodigys Recipe Exchange Newsletter by "Karen Deck" on Sep 18, 1997
|
Chicken Cookbooks
|
|
