San marco sauce

Yield: 4 servings

Measure Ingredient
3 tablespoons Olive oil
2 pounds Chicken thigh meat, skinned, boned 1/2\" wide
2 larges Yellow onions -- 1/8\" dice
1 cup Carrots, peeled, julienned
1 tablespoon Garlic, chopped fine
1 cup Chicken broth
1 can 28 oz Italian plum tomatoes with juice
1 teaspoon Dry oregano
1 teaspoon Dry rosemary
¾ teaspoon Salt
½ teaspoon Black pepper
2 teaspoons Wondra OR similar quick-mixing flour

Preheat a heavy non-aluminum Dutch oven or similar 6-qt pot over moderately high heat and add the olive oiil. When the oil is fragrant, add the chicken meat pieces and saute, turning frequently for 5 or minutes until lightly browned on all sides. Add the onions and carrots and saute, stirring constantly, until the onions are trnaslucent, about 2 minutes. Add the garlic and saute about 30 seconds. Do not allow the garlic to brown. Immediately add the broth to the pot. Stir bits and pieces loose from the bottom of the pot.

Add all additional ingredients, lower the heat to a gently simmer and cover the pot. Simmer gently, stirring occasionally Recipe By : The Olive Garden From: Dan Klepach Date: 06-16-95 (164) Fido: Home Co

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