Prep 30 mins
Cook 2 hrs
Traditional recipes are my favorite--nothing beats generations of perfecting the recipe, and they don't contain all the processed garbage you find in modern recipes. The problem is that quantities are very undefined, because my Savta just knew intuititively how to make the dishes she grew up on. This dish is VERY SIMPLE and also great for Shabbos evening--do everything in advance up to the last step, the simmer. An hour before candle lighting, bring it to a boil and then move to the hot plate/blech. By the time you bring it out as the main course, everything will be soft and the tastes will have mingled together.
- start by deep-frying the potatoes:.
- peel potatoes& cut into thick steak fries.
- deep fry steak fries on medium-low heat.
- while the fries are frying:.
- set a small pot of water to boil.
- put the tomatoes into the boiling water and wait for skins to crack.
- take out tomatoes and peel& dice them.
- while water for tomatoes is heating up:.
- grease bottom of a third pot with 1 Tbsp of oil.
- place chicken parts in pot.
- sprinkle chicken with salt& pepper to taste.
- cover the pot& cook on lowest heat.
- Blanket the chicken with the diced tomatoes& keep in covered pot on low heat.
- Drain oil from steak fries& add them to the pot of chicken.
- Leave on low heat for 2 hours to slow cook.