| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | lb | Leftover chicken; cut up, up to 2 |
| 3 | tb | Oil |
| 15 | oz | Tomato sauce |
| 6 | oz | Tomato paste |
| 1 | md | Onion; sliced or chopped |
| 1 | ts | Salt |
| 1 | ts | Oregano |
| 2 | Cloves garlic; minced | |
| 1/8 | ts | Pepper |
| 1/4 | c | Dry red wine or sherry |
INSTRUCTIONS
> From: srasheed@juno.com (Sam M Rasheed) Combine all ingredients. Reduce heat, cover and simmer 45-50 minutes or until tender. If desired, serve chicken and sauce over spaghetti. Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Nov 25, 1998, converted by MM_Buster v2.0l.
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