Yield: 4 Servings
|4 tablespoons||Vegetable oil|
|1 \N||Frying chicken (I used a 4.5 pound bird); cut into pieces|
|1 small||Onion; chopped|
|3 \N||Cloves garlic; finely chopped|
|¼ cup||Dry white wine (or water)|
|½ cup||Chicken broth|
|½ can||(14-oz) diced tomatoes; drained (reserve other half)|
|\N \N||Salt and pepper to taste|
|½ can||Reserved diced tomatoes|
|\N \N||Parsley or cilantro; chopped|
submitted by: sgjg6566@... (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 ½ 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.
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RECIPE ARCHIVE - 13 MAY 1996
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