| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Italian |
Maindish |
1 |
Servings |
INGREDIENTS
| 8 |
|
Chicken thighs without skin |
|
pn |
No salt herb blend |
|
pn |
Salt and pepper to taste, if |
|
|
Desired |
| 1 1/2 |
tb |
Oil, divided |
| 1 |
|
Clove garlic minced |
| 1 |
cn |
Tomatoes with juice |
| 1 |
cn |
Stewed red ripe tomatoes with juice |
| 1/2 |
c |
White wine |
| 12 |
oz |
Egg noodles, wide |
INSTRUCTIONS
Sprinkle the chicken pieces with herb mix and salt & pepper.
Heat 1 tb of the oil in a large skillet with a cover & brown the chicken
well on both sides. Remove the chicken from the skillet & set aside.
Add the remaining oil to the skillet and saute the onion & garlic for about
3 minutes. Add the tomatoes with their juice & the stewed tomatoes with
their juice and the white wine. Bring the mixture to a boil. Add the
browned chicken pieces, reduce the heat, cover the skillet & simmer the
chicken for about 25 minutes or until the chicken is cooked through.
Meanwhile, cook the noodles according to package directions. Drain &
transfer the noodles to a serving platter, and spoon the chicken & sauce
over them. Serve.
Variation: Add meatballs and chunks of Italian sausage to the sauce.
Posted to EAT-L Digest - 17 Jun
Date: Tue, 18 Jun 1996 15:54:19 -0600
From: Ilene Warfield <ilenewar@STARNETINC.COM>
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