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Chicken With Vegetable Sauce

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  Chicken 2 Pound
  Salt To Taste
  Pepper To Taste
  Soy sauce 1 Tablespoon
  Celery stalks 8 , blanched
  Leek 1
  Yellow onions 2
  Butter 4 Tablespoon
  Canned peeled tomatoes 1 Pound (1 Can)
  Tomato puree 2 Tablespoon
  Dry white wine 3 Ounce
  Chicken bouillon 1 Cup (16 tbs)
  Italian salad seasoning/Tarragon/oregano 1 Teaspoon
  Pimiento stuffed olives 20

1. Season chickens inside and out. Brush with melted butter and soy sauce. Place chickens with breast up on a rack in a roasting pan.
2. Bake in a 350°F oven for 45 minutes for small and 1 hour for large chickens.
3. Vegetable sauce: Wash and cut celery and leek in narrow strips. Chop the onions. In a saucepan fry vegetables lightly in butter until they soften. Stir occasionally and add the canned tomatoes through a strainer.
4. Add the chicken bouillon, the tomato puree, and seasonings and let simmer, covered, for about 20 minutes. Dilute with 3 ounces dry white wine or tomato liquid.
5. Add the sliced olives; taste and correct seasoning. Carve the chickens in halves and place on a hot serving dish. Large chickens can be cut in four pieces. Pour on the hot chicken gravy and the hot vegetable sauce.

Recipe Summary

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 700 Calories from Fat 370

% Daily Value*

Total Fat 41 g63.1%

Saturated Fat 15.1 g75.6%

Trans Fat 0 g

Cholesterol 186 mg62%

Sodium 1543 mg64.3%

Total Carbohydrates 28 g9.4%

Dietary Fiber 4.6 g18.3%

Sugars 9 g

Protein 51 g101.7%

Vitamin A 57.4% Vitamin C 33.7%

Calcium 14.5% Iron 21.2%

*Based on a 2000 Calorie diet

Chicken With Vegetable Sauce Recipe