Chicken With Tomatoes & Herbs
|Ripe tomatoes||3 Medium|
|Chicken||3 1⁄2 Pound, cut in serving|
|Onion||1 Small, finely chopped|
|Tomato puree||1⁄4 Cup (4 tbs)|
|Tomato paste||1 Tablespoon|
|Dried basil||1⁄2 Teaspoon|
|White wine||1 Cup (16 tbs)|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Cold water||1 Tablespoon|
|Parsley||2 Tablespoon, finely chopped|
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.