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Categories:
chicken flour salt pepper olive butter clove garlic thyme fresh mushrooms basil parsley tomatoes tomato paste sugar drops of Tabasco white wine
Viewed: 53 - Published at: 5 years agoIngredients
- 2 lb. chicken, quartered
- 3 Tbsp. flour
- 1 1/2 tsp. salt
- 1/8 tsp. pepper
- 2 Tbsp. olive or salad oil
- 4 Tbsp. butter
- 1 clove garlic, crushed
- 1/2 tsp. thyme
- 1/2 lb. fresh mushrooms
- 1/2 tsp. basil
- 1 Tbsp. parsley
- 4 tomatoes or 1 (1 lb. 10 oz.) can tomatoes (undrained)
- 3 Tbsp. tomato paste
- 1/2 tsp. sugar
- 2 drops of Tabasco
- 1 c. dry white wine
Method
- Wash chicken and dry well.
- Combine flour, salt and pepper; mix well.
- Roll chicken in this mixture and coat evenly.
- In 5-quart Dutch oven, slowly heat oil and 2 tablespoons butter.
- Add chicken and saute on both sides until brown, 10 minutes.
- Remove and set aside.
- Add garlic, thyme, basil and parsley to pan. Saute herbs, stirring over medium heat 5 minutes.
- If using fresh tomatoes, scald in boiling water, peel and cut in quarters or add can with liquid.
- Add tomato paste, sugar, Tabasco and 1 cup wine. Stir well.
- Place chicken in sauce; bring to boil, reduce heat and simmer, covered, for 40 minutes.
