Total Time
Prep 10 mins
Cook 45 mins

This is from Gourmet Magazine 1948. "It's been decades since this dish was considered ethnic. Now we just think of it as down-home American food of the best kind. The moist, tender meat takes on a deep tomato flavor that suggests it's been cooking for days rater than for less than 2 hours." I don't see why you couldn't do this one in the crock pot! Serve over white rice or egg noodles.

Ingredients Nutrition


  1. Pat chicken dry and sprinkle on all sides with salt and pepper. Heat oil in a deep 12 inch skillet until hot, then brown the chicken in 2 batches, turning once, about 10 minutes per batch. Transfer to a plate.
  2. Reduce heat to moderate and add onion, bell pepper and garlic to skillet. Cook, stirring occasionally and scraping up any brown bits until onion and garlic are golden, 8-10 minutes.
  3. Add wine and simmer until liquid is reduced by 1/2. Add tomatoes with their juice and simmer, breaking up the tomatoes, for 5 minutes. Add chicken stock and return chicken pieces to the pan.
  4. Simmer, loosely covered until the chicken is cooked through, 35-45 minutes. Season to taste with salt and pepper.
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