| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry, Main dish |
8 |
Servings |
INGREDIENTS
| 2 |
|
Chickens (2 1/2-lb each) halved or quartered |
|
|
Salt, pepper |
| 4 |
c |
Boiling water |
| 1/4 |
c |
Beef broth |
| 4 |
|
Bay leaves |
| 1 |
lg |
Onion; chopped |
| 1/2 |
|
Head garlic; cloves minced |
| 1 |
tb |
Butter or margarine |
| 1 |
c |
Dry white wine |
| 1/2 |
c |
Tomato puree |
| 1 |
tb |
Chopped parsley |
|
|
Parsley sprigs (optional) |
INSTRUCTIONS
Sprinkle chickens with salt and pepper to taste and bake at 350F 1 hour.
Meanwhile, combine water, broth and bay leaves and bring to boil. Reduce
heat and let simmer. Saute onion and garlic in butter until onion is
tender. Add wine and cook over low heat 15 minutes. Stir in broth mixture
and tomato puree. Add chopped parsley. Cook over low heat 1 hour. Strain
and pour over baked chicken. Garnish with parsley sprigs, if desired.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“The church is prayer-conditioned.”