|Big Daddy's Kitchen Table Recipes|
|Credit:||The New York Times Cookbook by Craig Claiborne c 1961|
|Date:||January 24th, 2000|
|Submitted By:||Anne Hinkle|
2. Add the onion to the skillet and cook slowly, stirring occasionally, three to four minutes. Add the flour and garlic and, stirring with a wire whisk, add the wine and broth and cook until the mixture is thickened and smooth.
3. Add the canned tomatoes, salt and pepper. Return chicken to skillet, cover and simmer until tender, about 30 minutes.
4. Remove the chicken from the skillet to a warm serving platter and keep hot. Add the
fresh tomatoes to the skillet and simmer 15 minutes. Pour the sauce over the chicken and
serve sprinkled with chopped parsley.
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