Jennie june's brown fricassee chicken
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | 4-lb frying chicken, cut 8's |
| 6 | tablespoons | Olive oil |
| 6 | eaches | Medium onions, sliced rings |
| 1 | each | Clove garlic, minced |
| 1 | each | 16-oz can stew tomatoes |
| 1 | teaspoon | Thyme leaves |
| Salt & pepper to taste | ||
| ½ | teaspoon | Allspice |
| ⅛ | teaspoon | Mace |
| ½ | cup | Water |
Directions
Brown the chicken in 2 TBS of the oil in a heavy saute pan and set aside. Drain the pan, add the remaining oil, and simmer the onions very slowly, covered, for about 15 minutes or until soft. Remove the cover, add the garlic, and saute until the onions are golden. Add the tomatoes and simmer a few minutes. Then add the chicken, thyme, salt, pepper, allspice, mace, and water. Cover and cook for a half hour until the chicken is tender, adding water if the sauce is too thick.
Adapted from a recipe in "Jewish Cooking in America" by Joan Nathan Submitted By RICHARD DOUVILLE On 04-02-95