Yield: 8 Servings
Measure | Ingredient |
---|---|
2 \N | 2 1/2 lb. frying chickens cut up |
1 quart | Water |
1 \N | Bay leaf |
2 \N | Cloves garlic -- crushed |
\N \N | Few peppercorns |
1 tablespoon | Salt |
1 cup | Onion -- chopped |
¼ cup | Oil |
28 ounces | Can Italian plum tomatoes |
\N \N | OR 4 fresh tomatoes, |
\N \N | Chopped |
2 smalls | Cn green chili peppers -- chopped |
\N \N | Black pepper |
½ teaspoon | Oregano |
4 \N | Cloves garlic -- finely |
\N \N | Mashed |
Poach chicken pieces until almost tender, about 15 minutes, in 1 quart well-seasoned water. (I add chicken base, basil, oregano and rice wine) Add bay leaf, 2 cloves of garlic, peppercorns and salt. Let chicken cool in broth. Saute onion until golden in hot oil in a dutch oven. Add the tomatoes and chiles. Season the sauce with salt, pepper, and oregano. Add 2 cups reserved chicken stock. Boil 5 minutes, add mashed garlic, and correct the seasoning. Place chicken in baking dish, pour all of the sauce over it, cover, and bake in a 350F oven for 15 minutes, until bubbly.
Recipe By : Concord Hospital Admitting Cookbook, Concord NH