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.
- 1 roasting chicken, cut into 8 serving pieces
- 8.62 ml salt
- 3.69 ml black pepper
- 29.58 ml olive oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 4 garlic cloves, chopped
- 118.29 ml dry red wine
- 793.78 g canned tomatoes with juice
- 118.29 ml chicken stock
- 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.
- 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.
- 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.
- Simmer, loosely covered until the chicken is cooked through, 35-45 minutes. Season to taste with salt and pepper.