Title: “Spanish” Chicken
Yield: 4 Servings
4 tb Vegetable oil
1 Frying chicken (I used a 4.5
-pound bird); cut into
1 sm Onion; chopped
3 Cloves garlic; finely
1 tb Flour
1/4 c Dry white wine (or water)
1/2 c Chicken broth
1/2 cn (14-oz) diced tomatoes;
-drained (reserve other
Salt and pepper to taste
1/2 cn Reserved diced tomatoes
Parsley or cilantro; chopped
submitted by: firstname.lastname@example.org (Julie, Michigan, USA)
Hi everyone! Here’s what I made for Sunday night dinner. We can’t get
enough chicken at our house!!
In a skillet heat the oil, and brown the chicken. Remove to a platter and
keep warm. To the skillet add the onions and garlic, cooking over medium
heat, stirring occasionally, 3-4 minutes. Add the flour, wine and chicken
broth, stirring with a wire whisk and cook until the mixture is thickened.
Add the 1/2 can of tomatoes and the salt and pepper. Return the chicken to
the skillet, cover and simmer til tender, about 30 minutes. Remove the
chicken from the skillet and transfer to a platter and keep warm. To the
skillet add the reserved tomatoes and simmer for 15 minutes. Add the
cilantro or parsley and simmer another minute longer. Pour over the chicken
This recipe was given to me by a woman from Spain, hence “spanish” chicken.
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RECIPE ARCHIVE – 13 MAY 1996
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