2 2 1/2 lb. frying chickens
-- cut up
1 qt Water
1 Bay leaf
2 Cloves garlic -- crushed
Few peppercorns
1 tb Salt
1 c Onion -- chopped
1/4 c Oil
28 oz Can Italian plum tomatoes
OR 4 fresh tomatoes,
Chopped
2 sm Cn green chili peppers --
- chopped
Black pepper
1/2 ts Oregano
4 Cloves garlic -- finely
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
|
