| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Italian1 |
4 |
servings |
INGREDIENTS
| 1 |
|
Chicken; cut up |
| 10 |
ml |
Garlic; peeled |
| 1/4 |
c |
Flour |
| 2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1/4 |
c |
Oil |
| 1 |
cn |
Tomatoes; (28 oz) |
| 8 |
sm |
White onions; peeled |
| 6 |
oz |
Tomato paste |
| 2 |
ts |
Sugar |
| 1 |
|
Bay leaf |
INSTRUCTIONS
Rub chicken with garlic. Mince garlic and save. Combine flour, 1 tsp
salt, and pepper in large paper bag; shake chicken pieces until
coated. Heat oil in Dutch oven. Brown chicken a few pieces at a time
on all sides; drain on absorbent paper. Pour off any oil remaining in
pan. Return chicken to Dutch oven. Add garlic, tomatoes, tomato
paste, onions, sugar, 1 tsp salt, and bay leaf. Cover. Basting
occasionally with sauce in the pan, simmer 1 hour or until chicken is
tender.
Per serving: 1088 Calories (kcal); 73g Total Fat; (60% calories from
fat); 70g Protein; 38g Carbohydrate; 340mg Cholesterol; 1672mg Sodium
Food Exchanges: 1/2 Grain(Starch); 9 Lean Meat; 5 1/2 Vegetable; 0
Fruit; 9 Fat; 0 Other Carbohydrates
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