"Spanish" Chicken

Title:
"Spanish" Chicken

Yield:
4 Servings

Categories:
Poultry




Ingredients:





     4 tb Vegetable oil


     1    Frying chicken (I used a 4.5


          -pound bird); cut into


          -pieces


     1 sm Onion; chopped


     3    Cloves garlic; finely


          -chopped


     1 tb Flour


   1/4 c  Dry white wine (or water)


   1/2 c  Chicken broth


   1/2 cn (14-oz) diced tomatoes;


          -drained (reserve other


          -half)


          Salt and pepper to taste


   1/2 cn Reserved diced tomatoes


          Parsley or cilantro; chopped






 submitted by: sgjg6566@pipeline.com (Julie, Michigan, USA)


 Hi everyone!  Here's what I made for Sunday night dinner.  We can't get


 enough chicken at our house!!


 


 In a skillet heat the oil, and brown the chicken.  Remove to a platter and


 keep warm.  To the skillet add the onions and garlic, cooking over medium


 heat, stirring occasionally, 3-4 minutes.  Add the flour, wine and chicken


 broth, stirring with a wire whisk and cook until the mixture is thickened.


 Add the 1/2 can of tomatoes and the salt and pepper.  Return the chicken to


 the skillet, cover and simmer til tender, about 30 minutes.  Remove the


 chicken from the skillet and transfer to a platter and keep warm.  To the


 skillet add the reserved tomatoes and simmer for 15 minutes.  Add the


 cilantro or parsley and simmer another minute longer. Pour over the chicken


 and serve.


 


 This recipe was given to me by a woman from Spain, hence "spanish" chicken.


 


 DAVE 


 


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