Chicken Taverna With Tomatoes Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1: Chicken, cut into pieces
1/4 lbs: Butter,
2 tbsp: Oil,
1: Lemon, (juice only)
1 tsp: Salt,
1/8 tsp: Pepper,
2 lbs: Canned whole tomatoes,
1: Onion, thinly sliced
1 tbsp: Oregano,
1 tsp: Marjoram,
1 tsp: Savory,
1: Bay leaf,
1/2 cup: Red wine,
Directions:
Wash chicken well with cold water. Combine butter and oil and heat.
Pour half of it into shallow baking pan and lay chicken in it. Mix
strained lemon juice in remaining mixture and baste chicken. Sprinkle
with salt and pepper. Bake at 400 F for 30 minutes. Put tomatoes and
remaining ingredients in a pot, bring to a boil and pour over
chicken. Reduce oven heat to 350 F and continue baking for 1 to 1-1/2
hours more. Serve over a bed of rice pilaf or add any kind of
parboiled pasta, potatoes, or rice with chicken and bake in sauce for
the last 1/2 hour of cooking time.
Source from luhu.jp
Pour half of it into shallow baking pan and lay chicken in it. Mix
strained lemon juice in remaining mixture and baste chicken. Sprinkle
with salt and pepper. Bake at 400 F for 30 minutes. Put tomatoes and
remaining ingredients in a pot, bring to a boil and pour over
chicken. Reduce oven heat to 350 F and continue baking for 1 to 1-1/2
hours more. Serve over a bed of rice pilaf or add any kind of
parboiled pasta, potatoes, or rice with chicken and bake in sauce for
the last 1/2 hour of cooking time.
Source from luhu.jp