Title: White-Cooked Chicken and Tomatoes
Categories: Poultry
Yield: 4 Servings

1 Spring chicken
2 c Water
2 Tomatoes
1 tb Sherry
1 tb Oil
1/2 ts Salt

1. Disjoint chicken. Place in a saucepan with water and bring to a boil.
Then simmer, covered, 20 minutes.

2. Peel tomatoes; cut in quarters if large, or in halves if small. Add to
pan, along witl sherry, oil and salt. Simmer, covered, 10 ninutes more.

3. Remove chicken and let cool slightly. With a cleaver, chop in bite-size
pieces. Reheat sauce and pour over.

NOTE: When using a stewing chicken, simmer, covered, about an hour in step
1.

From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.