Chicken With White Wine
|Oil||1⁄2 Cup (8 tbs)|
|Plain flour||4 Teaspoon|
|Chicken pieces||4 Pound|
|Onions||2 , chopped|
|White wine||1 Cup (16 tbs)|
|Tomato paste||4 Teaspoon|
|Chicken stock||1 Cup (16 tbs)|
|White vinegar||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), crushed|
|Capers||1 1⁄2 Teaspoon|
|Parsley||2 1⁄2 Teaspoon, chopped|
Heat the oil in a large fry pan.
Rub the seasoned flour on the chicken pieces and saute in the hot oil with the onions until golden brown.
Pour in the white wine and cook over a high heat for 5 minutes.
Mix together the tomato paste and chicken stock and stir into the chicken.
Cover and cook over a medium heat until chicken is tender about 45 minutes.
Put chicken on a serving dish and keep hot.
Pour vinegar into fry pan and boil for 1 minute.
Add garlic, capers and parsley and cook for another minute.
Scrape bottom of fry pan and pour the sauce over the chicken.