INGREDIENTS

INSTRUCTIONS

Set peeled tomatoes in a saucepan. Bring to a simmer and cook until mixture
has broken down and has reduced to a 1 cup of puree. Pat chicken dry; salt
each piece lightly. Heat oil over medium heat. When hot, add thigh and
drumstick pieces and unpeeled garlic and sear in hot fat for 3 minutes a
side. Add breast and wing pieces and sear those as well until golden brown,
about 3 minutes a side.
Remove breast and wing pieces and continue to saute leg and thigh pieces so
flesh continues to brown as it cooks, about 10 minutes, add reserved breast
and wing pieces and cover. Continue to cook, over gentle heat for another
15 minutes or until juices of the chicken run clear when the thigh piece is
pricked.
Remove chicken to a platter and keep it warm, loosely covered with foil.
Discard all but 1 tablespoon of fat and add 1 tablespoon of butter (if all
the fat is too dark, replace it with fresh butter). Mash garlic against the
sides of the pan and skins should slide off easily; discard skins. Add
vinegar, fresh cup of reduced tomato puree and red wine.
Bring liquid to a boil. Reduce it over high eat until only 1 cup remains,
mashing garlic into sauce; season with 1 teaspoon of salt and freshly
ground black pepper. Remove skin and fat from chicken pieces and return
them to sauce and turn chicken in sauce (*recipe can be made ahead of time
up until this point). Reheat chicken, over gentle heat for 4 minutes. Stir
in parsley and turn the chicken over in the sauce to ensure pieces are well
coated. Garnish with watercress
Yield: 4 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Busted by Gail Shermeyer <4paws@netrax.net>
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6645
Posted to MC-Recipe Digest V1 #793 by 4paws@netrax.net (Shermeyer-Gail) on
Sep 19, 1997

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