Braised Chicken In Tomato Sauce Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1/4 cup: Olive oil,
28 ounce: Italian tomatoes, drained,
3 lbs: Chicken, cut into 8 pieces
-juices reserved, chopped
3 cup: Red onion, chopped
1 cup: Water,
6: Whole allspice,
2 tbsp: Red wine vinegar,
1: Cinnamon stick,
2 tbsp: Tomato paste,
1 tsp: Cumin,
pn Sugar,
1 tsp: Paprika,
12 ounce: Thick tubular pasta OR,
1/2 tsp: Nutmeg,
-spaghetti,
1/2 tsp: Cloves,
Parmesan cheese, freshly
pn Cayenne pepper,
-grated,
Directions:
Heat oil in a large Dutch oven over med-high heat. Add chicken pieces
in batches and cook until brown on all sides, about 8 minute per
batch. Place chicken on platter. Add onions to Dutch oven, saute
until tender, about 5 minutes. Add spices, stir until fragrant, about
1 minute. Stir in tomatoes and their juices and water. Return chicken
to Dutch oven; cover and simmer over med-low heat until chicken is
tender, about 35 minutes.
Transfer chicken to platter and tent with aluminum foil. Add 2 Tbsp
vinegar, tomato paste and sugar to Dutch oven. Simmer until thickened
to sauce consistency, stirring occasionally, about 10 minutes. Season
with salt & pepper and more vinegar if desired. Remove from heat,
cover to keep warm.
Cook pasta in a large pot of boiling salted watert until al dente,
drain. Transfer pasta to platter, top with chicken, sauce and cheese.
From: Bon Appetit, May 1995, The Mediterranean, A Delicious Voyage of
Discovery Typed by Bob 8-{)
Submitted By ROBERT WHITE On 05-10-95
Source from luhu.jp
in batches and cook until brown on all sides, about 8 minute per
batch. Place chicken on platter. Add onions to Dutch oven, saute
until tender, about 5 minutes. Add spices, stir until fragrant, about
1 minute. Stir in tomatoes and their juices and water. Return chicken
to Dutch oven; cover and simmer over med-low heat until chicken is
tender, about 35 minutes.
Transfer chicken to platter and tent with aluminum foil. Add 2 Tbsp
vinegar, tomato paste and sugar to Dutch oven. Simmer until thickened
to sauce consistency, stirring occasionally, about 10 minutes. Season
with salt & pepper and more vinegar if desired. Remove from heat,
cover to keep warm.
Cook pasta in a large pot of boiling salted watert until al dente,
drain. Transfer pasta to platter, top with chicken, sauce and cheese.
From: Bon Appetit, May 1995, The Mediterranean, A Delicious Voyage of
Discovery Typed by Bob 8-{)
Submitted By ROBERT WHITE On 05-10-95
Source from luhu.jp