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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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Directions: In a heavy Dutch oven, heat oil and brwn the chicken pieces until golden;
remove and set aside. Add the onion and saute 1 to 2 minutes; drain fat.
Return chicken to the Dutch oven and sprinkle with the flour.
In a medium bowl combine tomatoes, wine, oregano, basil, salt, garlic
powder, and pepper; blend well. Add to the chicken. Bring the chicken
mixture to a boil; reduce heat, cover and simmer 35 to 45 minutes or until
chicken is tender. Transfer chicken to a serving platter. Cook sauce over
medium-high heat until reduced to desired consistency; pour over chicken.
| Ingredients:
3 Tablespoon(s) Olive Oil
3 Pound(s) Chicken Pieces
1 medium Onion, coarsely chopped
1 Tablespoon(s) All-Purpose Flour
28 Ounce(s) Canned Whole Tomatoes, cutup
1/4 Cup(s) Dry White Wine
1 Teaspoon(s) Dried Oregano, crushed
1 Teaspoon(s) Dried Basil, crushed
1/2 Teaspoon(s) Salt
1 Teaspoon(s) Garlic Powder
1/4 Teaspoon(s) Pepper |
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