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Chicken With Tomatoes & Herbs

Italian.Chef's picture
Ingredients
  Ripe tomatoes 3 Medium
  Chicken 3 1⁄2 Pound, cut in serving
  Butter 2 Tablespoon
  Oil 1 Tablespoon
  Onion 1 Small, finely chopped
  Tomato puree 1⁄4 Cup (4 tbs)
  Tomato paste 1 Tablespoon
  Bay leaf 1
  Basil 1 Tablespoon
  Dried basil 1⁄2 Teaspoon
  White wine 1 Cup (16 tbs)
  Chicken broth 1⁄2 Cup (8 tbs)
  Arrowroot/Cornstarch 1 Tablespoon
  Cold water 1 Tablespoon
  Parsley 2 Tablespoon, finely chopped
Directions

Peel the tomatoes, cut each into eight wedges and remove the seeds.
Brown the chicken pieces in hot combined butter and oil.
Place the chicken in the casserole and saute the onion in the same oil for five minutes.
Add the onion to the chicken in the casserole.
Add half of the tomato wedges, tomato puree, tomato paste, bay leaf, basil, white wine and chicken broth.
Cover and cook in a preheated 350° oven for 50 minutes.
Add the remaining tomatoes and cook for five more minutes.
Add salt and pepper if necessary.
Place the casserole over low heat on top of the stove and stir in the arrowroot or cornstarch dissolved in cold water.
Stir until thickened.
Garnish with parsley and serve with saffron rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Ingredient: 
Chicken

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