Side Pannel
White-Cooked Chicken and Tomatoes
White-Cooked Chicken and Tomatoes
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- 1 Spring chicken
- 2 c Water
- 2 Tomatoes
- 1 tb Sherry
- 1 tb Oil
- 1/2 ts Salt
Directions
1. Disjoint chicken. Place in a saucepan with water and bring to a boil.
Then simmer, covered, 20 minutes.
2. Peel tomatoes; cut in quarters if large, or in halves if small. Add to
pan, along witl sherry, oil and salt. Simmer, covered, 10 ninutes more.
3. Remove chicken and let cool slightly. With a cleaver, chop in bite-size
pieces. Reheat sauce and pour over.
NOTE: When using a stewing chicken, simmer, covered, about an hour in step
1.
Then simmer, covered, 20 minutes.
2. Peel tomatoes; cut in quarters if large, or in halves if small. Add to
pan, along witl sherry, oil and salt. Simmer, covered, 10 ninutes more.
3. Remove chicken and let cool slightly. With a cleaver, chop in bite-size
pieces. Reheat sauce and pour over.
NOTE: When using a stewing chicken, simmer, covered, about an hour in step
1.
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