Chicken In A Pan
|Broiler fryer chicken||1 , cut into pieces|
|Lemon juice||1 Tablespoon|
|Black pepper||To Taste|
|Dried tarragon||1 Teaspoon|
|Vegetable oil||2 Tablespoon|
|Peeled diced tomatoes||2 Cup (32 tbs)|
|Onions||2 Medium, sliced and separated into rings|
|Green pepper||1 , cut into strips|
|Chicken broth||1 1⁄2 Cup (24 tbs)|
|Chablis/White wine / chicken broth||1⁄2 Cup (8 tbs)|
|Tomato paste||1⁄4 Cup (4 tbs)|
|Ditalini||1 Cup (16 tbs)|
Sprinkle chicken with lemon juice, salt, pepper and tarragon.
In a large skillet, heat butter and oil.
Brown chicken slowly on all sides.
Add tomatoes, onion rings, green pepper strips, 1/2 cup chicken broth, wine and tomato paste.
Cover and bring to a boil over high heat.
Reduce heat and simmer about 45 minutes until chicken is tender.
Remove chicken and keep warm.
Add remaining 1 cup broth to the vegetables; bring to a boil.
Stir in macaroni.
Bring to a boil again, stirring constantly.
Reduce heat and cook 10 minutes.
Place chicken in center of a warm platter.
Arrange macaroni around chicken.
Makes 6 servings.