Chicken-fricasse marseillaise

Yield: 1 Servings

Measure Ingredient
2 \N Chicken
6 \N Tomatoes
2 \N Bell peppers
½ cup White wine
½ cup Broth
½ \N Lemon
\N \N Salt
\N \N Better
\N \N Thyme
1 \N Clove garlic

This is and the following recipes will be from 'Eva Exner, Braten und Schmoren im Roemertopf, ISBN 3-87059-080-7' Cut chicken into pieces, salt and pepper it and put it into the watered claypot. Cut up bell peppers, peel, quarter and deseed tomatoes, squeeze the garlic and add to the chicken. Mix wine and broth with salt, pepper and thyme and pour over chicken. Close the claypot, put into preheated oven and cook for about 90 minutes at 225 degree C (437 F).

Serve with rice and salad.

Grin, they recommend this dish for weight loosing if served alone. This shows how old the book is, chicken was believed to be very low in calories at that time. Posted to FOODWINE Digest 28 Jun 97 by Carmen Bartels <caba@...> on Jun 29, 1997

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