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Frying chicken (I used a 4.5 pound bird); cut into pieces
1
sm
Onion; chopped
3
Cloves garlic; finely chopped
1
tb
Flour
1/4
c
Dry white wine (or water)
1/2
c
Chicken broth
1/2
cn
(14-oz) diced tomatoes; drained (reserve other half)
Salt and pepper to taste
1/2
cn
Reserved diced tomatoes
Parsley or cilantro; chopped
INSTRUCTIONS
submitted by: sgjg6566@pipeline.com (Julie, Michigan, USA)
Hi everyone! Here's what I made for Sunday night dinner. We can't get
enough chicken at our house!!
In a skillet heat the oil, and brown the chicken. Remove to a platter and
keep warm. To the skillet add the onions and garlic, cooking over medium
heat, stirring occasionally, 3-4 minutes. Add the flour, wine and chicken
broth, stirring with a wire whisk and cook until the mixture is thickened.
Add the 1/2 can of tomatoes and the salt and pepper. Return the chicken to
the skillet, cover and simmer til tender, about 30 minutes. Remove the
chicken from the skillet and transfer to a platter and keep warm. To the
skillet add the reserved tomatoes and simmer for 15 minutes. Add the
cilantro or parsley and simmer another minute longer. Pour over the chicken
and serve.
This recipe was given to me by a woman from Spain, hence "spanish" chicken.
DAVE <DAVIDG@CLAM.RUTGERS.EDU>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 13 MAY 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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