Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 md Chicken thighs (2 1/2 lb) 1 lg Celery stalk
2 tb Salad oil 1 cn Italian style stewed tomatos
Salt -(approx 15oz)
8 oz Carrots Chopped parsley and grated
1 lg Onion -lemon peel for garnish

Remove skin and fat from chicken thighs. In 12-inch skillet over
medium-high heat, in hot salad oil, cook chicken thighs and 1
teaspoon salt until chicken is golden on all sides. Remove to bowl.
Meanwhile, dice carrots, onion, and celery.

In drippings remaining in skillet, cook carrots, onion, and celery
until lightly browned. Return chicken to skillet; stir in stewed
tomatoes. Over high heat, heat to boiling. Reduce heat to low; cover
and simmer 25 minutes or until chicken is fork-tender and juices run
clear when chicken is pierced with a knife. Sprinkle with chopped
parsley and grated lemon peel.

Good Housekeeping/May'94/scanned fixed by DP GG

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