Yield: 6 servings
Jim Vorheis And chopped
2 tb Olive oil 1 tb Tomato paste
5 lb Roasting chicken or 2 1 tb Minced parsley
2 1/2 to 3-lb chickens) 1/2 ts Thyme
2 tb Butter 1 Bay leaf
12 sm White onions, peeled Salt and pepper to taste
2 lg Green peppers, sliced into 3/4 c Dry white wine
-rings 1 c Strong chicken stock
1 pt Cherry tomatoes (or 3 3/4 c Ripe olives, pitted
-tomatoes, peeled, seeded, 2 tb Minced parsley
Heat olive oil in a large flameproof casserole and brown the chicken on all
sides. Remove chicken. Add butter and onions to casserole and brown
slowly. Add green peppers and garlic and cook for 1 minute. Add tomatoes
and stir until coated with oil. Stir in tomato paste, parsley, thyme, bay
leaf, salt, pepper and wine. Simmer for 5 minutes, then add chicken stock.
Return chicken to casserole, cover and bake at 350 F for 1 1/2 hours or
until tender, basting several times with the pan liquids. Remove chicken
to a heated platter. Reduce cooking liquids over high heat for 5 minutes.
Skim grease. Stir in the olives. Pour sauce and vegetables over the
chicken. Sprinkle with parsley.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
Send to a FriendPrint
And enter a keyword or phrase to search over 50,000 recipes: