| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 4 | Servings | |
INGREDIENTS
| 1 | lg | Fryer; cut up |
| Butter | ||
| 3 | Cloves garlic; chopped | |
| 1 | cn | (16-oz) tomatoes; drained |
| 1/2 | ts | Oregano |
| 1/4 | c | White wine |
| Salt and pepper | ||
| 1 | c | Uncooked rice |
| Chicken broth | ||
| Chopped parsley |
INSTRUCTIONS
Brown chicken in small amount of butter. Add garlic and saute. Add tomatoes, oregano, wine, salt and pepper. Simmer, covered, about 45 minutes until chicken is done. Cook rice in chicken broth. (Make broth by boiling bony pieces of chicken, or use bouillon cubes.) Place rice on platter and sprinkle with parsley. Arrange chicken over rice. MRS JAMES BROCK (MIQUETTE) AUBREY, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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