French Style Chicken Soup
|Broiler fryer chicken||3 Pound, cut up|
|Vegetable oil||2 Tablespoon|
|Onions||2 Large, thinly sliced and separated into rings|
|Garlic||2 Clove (10 gm), finely chopped|
|Canned whole tomatoes||16 Ounce (1 Can)|
|Condensed chicken broth||10 3⁄4 Ounce (1 Can)|
|Water||1 Cup (16 tbs)|
|Dry white wine/Apple juice||1 Cup (16 tbs)|
|Dried thyme leaves||1 Teaspoon|
|Green pepper||1 Medium, cut into 1/4-inch strips|
|French bread slices||8 , toasted|
|Snipped parsley||1 Tablespoon|
Remove skin from chicken pieces.
Heat oil in 4-quart Dutch oven.
Cook chicken in oil until brown on all sides; remove chicken from pan.
Cook and stir onions and garlic in same pan until onion is tender.
Return chicken to pan; add tomatoes (with liquid), broth, water, wine, sugar, thyme, salt and pepper; break up tomatoes with fork.
Heat to boiling; reduce heat.
Cover and simmer until chicken is done, about 1 hour.
Cover and refrigerate no longer than 48 hours.