| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Main dish, Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
|
3-pound chicken; cut up |
|
|
Salt and pepper; to taste |
| 2 |
tb |
Olive oil |
| 1 |
lg |
Yellow onion; coarsely chopped |
| 2 |
|
Cloves garlic; peeled and chopped |
| 1/2 |
ts |
Dried oregano |
| 1/2 |
ts |
Dried basil |
| 1/2 |
ts |
Sugar |
| 1/2 |
c |
Water |
| 1 |
cn |
(16 oz) tomato sauce |
INSTRUCTIONS
Pull any loose fat off the chicken and discard. Sat and pepper the pieces
generously. In a large stewpot, heat the oil, then brown the chicken on all
sides, turning the pieces from time to time until golden (about 15
minutes).
Whikle the chicken is browning, add the onion, garlic and the herbs,
browning them along with the bird. Sprinkle sugar over the onions about
half way through. Stir and move everything around in the skillet, turning
the bird and scarping up the brown bits taht cling to the bottom of the
pan. Add a little water, scarping it until it's almost evaporated and a
golden brown liquid bubbles.
Then pour the tomato sauce over the bird, lower the temperature to simmer,
cover, and cook until the chicken is done and the sauce is a catsuplike
consistency (about 45 minutes.) Add tablespoons of water as needed to keep
from cooking dry. Turn te chicken pieces occasionally.
Serve the chicken and sauce over rice or pasta. Garnish each serving with a
sprig of parsley if you've got it.
NOTES : Feed your Family Fast, Healthy Meals on $10 a Day by Linda Eckhardt
ISBN 0-87905-582-0 (pbk.)
Recipe by: Feed your Family Fast, Healthy Meals on $10 a Day=20
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Karen Deck"
<kdeck@island.net> on Sep 18, 1997
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