Prep 20 mins
Cook 45 mins
Braised Chicken with Tomato Cream Sauce
- 3 lbs chicken, cut up
- salt and pepper
- 1⁄4 cup butter
- 3 tablespoons flour
- 1 cup cream
- 1⁄2 cup tomato sauce
- parsley (to garnish)
- Preheat the oven to 350 degrees F. Rub the chicken pieces well with salt and pepper. Heat the butter in a large skillet and then brown the chicken on all sides for about 15 minutes over low heat. Remove the chicken to a large casserole, pour over the pan drippings, then cover and cook for 45 minutes.
- When the chicken is done, return the pan drippings to the skillet. Stir the flour in and add a little more salt and pepper. Over low heat, add the cream and the tomato sauce and, stirring continuously, blend thoroughly.
- Place rice or poataoes in the center of a warm platter and surround with the chicken pieces. Spoon a little of the sauce over all and pass the rest in a sauceboat. Garnish with parsley sprigs.
Very good! Made as is except cut down on the amount of chicken (approx 2lbs) but kept the sauce ingredients the same. Was very creamy and not super tomato-ee. Made for Fall 2009 PAC.