Ingredients
- 6 garlic (cloves finely)
- 4 tomatoes (fresh)
- 1 bay leaf
- 1 few peppercorns
- 1 mashed
- 950 ml water
- 650 gr frying chickens
- 525 gr italian tomatoes (plum)
- 120 gr onion (chopped)
- 60 ml oil
- 8 gr salt
- 1 gr oregano
- 2 packages green chili peppers black pepper (chopped)
Poach chicken pieces until almost tender, about 15 minutes, in 1 litre well-seasoned water. (I add chicken base, basil, oregano and rice wine) Add bay leaf, 2 cloves of garlic, peppercorns and salt. Let chicken cool in broth. Saute onion until golden in hot oil in a dutch oven. Add the tomatoes and chiles. Season the sauce with salt, pepper, and oregano. Add 2 cups reserved chicken stock. Boil 5 minutes, add mashed garlic, and correct the seasoning. Place chicken in baking dish, pour all of the sauce over it, cover, and bake in a 180ÂșC oven for 15 minutes, until bubbly. Recipe By : Concord Hospital Admitting Cookbook, Concord NH