| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Clay pot |
1 |
Servings |
INGREDIENTS
| 2 |
|
Chicken |
| 6 |
|
Tomatoes |
| 2 |
|
Bell peppers |
| 1/2 |
c |
White wine |
| 1/2 |
c |
Broth |
| 1/2 |
|
Lemon |
|
|
Salt |
|
|
Better |
|
|
Thyme |
| 1 |
|
Clove garlic |
INSTRUCTIONS
This is and the following recipes will be from 'Eva Exner, Braten und
Schmoren im Roemertopf, ISBN 3-87059-080-7'
Cut chicken into pieces, salt and pepper it and put it into the watered
claypot. Cut up bell peppers, peel, quarter and deseed tomatoes, squeeze
the garlic and add to the chicken. Mix wine and broth with salt, pepper and
thyme and pour over chicken. Close the claypot, put into preheated oven and
cook for about 90 minutes at 225 degree C (437 F).
Serve with rice and salad.
Grin, they recommend this dish for weight loosing if served alone. This
shows how old the book is, chicken was believed to be very low in calories
at that time. Posted to FOODWINE Digest 28 Jun 97 by Carmen Bartels
<caba@SQUIRREL.HAN.DE> on Jun 29, 1997
A Message from our Provider:
“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”