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| 2 whole (2 lb size) |
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Broiler fryers, cut up |
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| 3 Tbs |
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Olive or salad oil |
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| 2 Tbs |
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Butter or margarine |
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| 1½ cups |
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Onions, sliced |
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| 1 clove |
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Garlic |
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| 2 Tbs |
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Parsley, chopped |
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| 1 can (17 oz) |
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Italian tomatoes (undrained) |
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| 1½ tbs |
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Salt |
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| ½ tsp |
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Basil |
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| ¼ tsp |
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Pepper |
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| ½ cup |
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Red wine |
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| 1 |
Wash chicken; pat dry with paper towels. |
| 2 |
Heat oil and butter in Dutch oven. Add chicken, a few pieces at a time and brown well on all sides. Remove as browned and set aside. |
| 3 |
Add onion and garlic to Dutch oven and saute until golden brown - about 5 minutes. |
| 4 |
Add tomatoes, parsley, salt, basil and pepper. Mix well, mashing tomatoes with a fork. |
| 5 |
Bring to boiling. Reduce heat, and simmer, uncovered for 20 minutes. |
| 6 |
Add browned chicken and the wine; simmer, covered, 45 to 50 minutes or until chicken is tender. |
| 7 |
To serve, spoon chicken and some of the sauce over rice. Yummy! |
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