Title: Parisian Chicken
Categories: Poultry
Yield: 4 Servings

1 lg Fryer; cut up
Butter
3 Cloves garlic; chopped
1 cn (16-oz) tomatoes; drained
1/2 ts Oregano
1/4 c White wine
Salt and pepper
1 c Uncooked rice
Chicken broth
Chopped parsley

Brown chicken in small amount of butter. Add garlic and saute. Add
tomatoes, oregano, wine, salt and pepper. Simmer, covered, about 45 minutes
until chicken is done. Cook rice in chicken broth. (Make broth by boiling
bony pieces of chicken, or use bouillon cubes.) Place rice on platter and
sprinkle with parsley. Arrange chicken over rice.

MRS JAMES BROCK (MIQUETTE)

AUBREY, AR

From the book , Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.