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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is from Gourmet Magazine 1948. It's been decades since this dish was considered ethnic. Now we just think of it as down-home American food of the best kind. The moist, tender meat takes on a deep tomato flavor that suggests it's been cooking for days rater than for less than 2 hours. I don't see why you couldn't do this one in the crock pot! Serve over white rice or egg noodles. Ingredients:
1 roasting chicken, cut into 8 serving pieces |
1 3/4 teaspoons salt |
3/4 teaspoon black pepper |
2 tablespoons olive oil |
1 large onion, chopped |
1 green bell pepper, chopped |
4 garlic cloves, chopped |
1/2 cup dry red wine |
28 ounces canned tomatoes with juice |
1/2 cup chicken stock |
Directions:
1. Pat chicken dry and sprinkle on all sides with salt and pepper. Heat oil in a deep 12 inch skillet until hot, then brown the chicken in 2 batches, turning once, about 10 minutes per batch. Transfer to a plate.
2. Reduce heat to moderate and add onion, bell pepper and garlic to skillet. Cook, stirring occasionally and scraping up any brown bits until onion and garlic are golden, 8-10 minutes.
3. Add wine and simmer until liquid is reduced by 1/2. Add tomatoes with their juice and simmer, breaking up the tomatoes, for 5 minutes. Add chicken stock and return chicken pieces to the pan.
4. Simmer, loosely covered until the chicken is cooked through, 35-45 minutes. Season to taste with salt and pepper.
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