I think the whole chicken is a pain to de-bone. I prefer the whole breasts with the skin and bone in. That way you get the skin to make the broth and it is easier to de-bone. Plus it is all white meat. I hope you will try this. It is good.
Ingredients
- 3lb chicken, 2c chicken broth, 1(15oz) can tomato sauce, 1T oregano, 1/2c white wine, 1 medium onion (chopped), 1 large green bell pepper (chopped), 1 clove garlic (minced), 1/2t salt, 1/4t pepper
Directions
Bring chicken to boil in a pot of water. Simmer chicken for 30 minutes.
Remove from heat and cool. Pour stock into a measuring cup to make 2 cups and refrigerate. Skim off any fat from top, when cooled.
De-bone the chicken. Discard bones and skin. Cut the chicken into chunks. Place all ingredients in a pot and cover. Bring to a boil, turning heat down immediately. Simmer 30 minutes, uncovered, or until sauce has slightly thickened (at least the 30). Serve on a bed of pasta or rice.
My husband likes it on mashed potatoes....
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Submitted 6/13/05.
Source: Not sure
Submitted By: Michelle Lamb
Lambx2@aol.com
Chicken Cacciatore