| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Poultry, Main dish, Londontowne |
8 |
Servings |
INGREDIENTS
| 2 |
|
Chickens, frying, quartered |
| 1 |
|
Onion, lg, minced |
| 1 |
ts |
Salt |
| 1 |
|
Tomato, med, chopped |
| 1/2 |
c |
Olive oil |
| 1 |
|
Clove garlic, minced |
| 3/4 |
ts |
Pepper |
| 1/2 |
c |
White wine, dry |
INSTRUCTIONS
In Dutch oven or heavy kettle, brown 2 (2-1/2 lb ea) chickens in olive oil
until golden brown. Add onion, garlic, salt and pepper. Cover and simmer
for 30 minutes. Add tomato (may substitute 1/2 c drained canned tomatoes),
and wine and simmer for 30 minutes longer or until chicken is tender.
Mrs. William C. Edmonston
From a book of recipes compiled by members and friends of the LONDONTOWN
PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037. Funds from sale of book used in
restoration and maintenance of the 17th century inn (hint, hint).
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/london13.zip
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