spanish-style chicken
source: better homes and gardens 
 
 
prep: 15 min. 
cook: 50 min. 
 
 
1   3 to 3-1/2-pound broiler-fryer chicken, cut-up
1/4 cup  all-purpose flour
1/2 tsp  salt
1/4 tsp  ground red pepper
2 Tbsp  olive oil
1   28ounce can whole italian-style tomatoes, cut up
4 medium  potatoes, cut into 1/2-inch pieces (4 cups)
1 medium  onion, sliced (1/2 cup)
1/2 cup  halved pitted ripe olives
1/2 cup  dry red wine
2 Tbsp  capers (optional)
1 Tbsp  snipped fresh basil or 1 teaspoon dried basil, crushed
2 tsp  snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
2 clove  garlic, minced
1 Tbsp  cold water
2 tsp  cornstarch
 
remove skin from chicken. in a large plastic bag combine flour, salt, and 
ground red pepper. add chicken, a few pieces at a time; shake to coat. in 
a 4-quart dutch oven heat oil. cook chicken in hot oil over medium heat 
about 10 minutes or until chicken is lightly browned, turning to brown 
evenly. add undrained tomatoes, potatoes, onion, olives, wine, capers (if 
using), dried basil and dried oregano (if using), and garlic to dutch 
oven. bring to boiling; reduce heat. cover and simmer for 35 to 45 minutes 
or until chicken is tender and no longer pink. remove chicken to a serving 
dish; cover and keep warm. in a small bowl combine the water and 
cornstarch; add to potato mixture in dutch oven. cook and stir until 
thickened and bubbly. cook and stir for 2 minutes more. stir in fresh 
basil and oregano (if using). pour thickened mixture over chicken in dish. 
if desired, garnish with a sprig of fresh basil or oregano. makes 6 
servings. 
 
 
 
 
 
(ID: 76806) Mirror: rec.food.recipes: Mon, Jun 14, 2004


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