| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Poultry, Main dish |
6 |
Servings |
INGREDIENTS
| 1 |
|
Frying or roasting chicken* |
| 3 |
tb |
Vegetable oil or butter |
| 1 |
|
Onion; chopped |
| 2 |
tb |
Butter |
| 2 |
tb |
All-purpose flour (optional) |
| 1 |
c |
Dry white wine (more if necessary) |
| 2 |
c |
Chopped, drained tomatoes |
| 2 |
tb |
Chopped fresh parsley |
| 1 |
pn |
Dried marjoram or thyme |
|
|
Salt & freshly ground pepper |
|
|
Water if necessary |
INSTRUCTIONS
*Note: Chicken should be about 3 pounds, and cut into serving pieces. Wash
and dry the chicken. In a frying pan, heat the oil or butter and sear the
chicken over high heat, turning constantly to avoid burning the chicken.
Remove each piece when reddish in color. Lower the heat and saute the onion
until soft, adding butter while stirring. For a thicker sauce, add the
flour and cook 2 minutes, then add the wine and tomatoes. Simmer until
thickened, then strain the sauce into a baking-serving casserole. Sprinkle
the herbs over the chicken, season lightly with salt and pepper, and shake
the casserole gently. Chicken should be almost covered with liquid; if
not, add a little water. Cover tightly and simmer over low heat or transfer
to a medium oven (350 F) to bake for 1 hour, or until the chicken is tender
and the sauce thick. Serve warm.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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