Braised Chicken Rolls
INGREDIENTS:
1 3-pound chicken; cut up
Salt and pepper; to taste
2 tb Olive oil
1 lg Yellow onion; coarsely
-chopped
2 Cloves garlic; peeled and
-chopped
1/2 ts Dried oregano
1/2 ts Dried basil
1/2 ts Sugar
1/2 c Water
1 cn (16 oz) tomato sauce
1 3-pound chicken; cut up
Salt and pepper; to taste
2 tb Olive oil
1 lg Yellow onion; coarsely
-chopped
2 Cloves garlic; peeled and
-chopped
1/2 ts Dried oregano
1/2 ts Dried basil
1/2 ts Sugar
1/2 c Water
1 cn (16 oz) tomato sauce
Pull any loose fat off the chicken and discard. Sat and pepper the pieces generously. In a large stewpot, heat the oil, then brown the chicken on all sides, turning the pieces from time to time until golden (about 15 minutes).
Whikle the chicken is browning, add the onion, garlic and the herbs, browning them along with the bird. Sprinkle sugar over the onions about half way through. Stir and move everything around in the skillet, turning the bird and scarping up the brown bits taht cling to the bottom of the pan. Add a little water, scarping it until it's almost evaporated and a golden brown liquid bubbles.
Then pour the tomato sauce over the bird, lower the temperature to simmer, cover, and cook until the chicken is done and the sauce is a catsuplike consistency (about 45 minutes.) Add tablespoons of water as needed to keep from cooking dry. Turn te chicken pieces occasionally.
Serve the chicken and sauce over rice or pasta. Garnish each serving with a sprig of parsley if you've got it.
NOTES : Feed your Family Fast, Healthy Meals on $10 a Day by Linda Eckhardt ISBN 0-87905-582-0 (pbk.)
Whikle the chicken is browning, add the onion, garlic and the herbs, browning them along with the bird. Sprinkle sugar over the onions about half way through. Stir and move everything around in the skillet, turning the bird and scarping up the brown bits taht cling to the bottom of the pan. Add a little water, scarping it until it's almost evaporated and a golden brown liquid bubbles.
Then pour the tomato sauce over the bird, lower the temperature to simmer, cover, and cook until the chicken is done and the sauce is a catsuplike consistency (about 45 minutes.) Add tablespoons of water as needed to keep from cooking dry. Turn te chicken pieces occasionally.
Serve the chicken and sauce over rice or pasta. Garnish each serving with a sprig of parsley if you've got it.
NOTES : Feed your Family Fast, Healthy Meals on $10 a Day by Linda Eckhardt ISBN 0-87905-582-0 (pbk.)