Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Frying or roasting chicken*
3 tb Vegetable oil or butter
1 Onion; chopped
2 tb Butter
2 tb All-purpose flour (optional)
1 c Dry white wine
- (more if necessary)
2 c Chopped, drained tomatoes
2 tb Chopped fresh parsley
1 pn Dried marjoram or thyme
Salt freshly ground pepper
Water if necessary

*Note: Chicken should be about 3 pounds, and cut into
serving pieces. Wash and dry the chicken. In a frying
pan, heat the oil or butter and sear the chicken over
high heat, turning constantly to avoid burning the
chicken. Remove each piece when reddish in color.
Lower the heat and saute the onion until soft, adding
butter while stirring. For a thicker sauce, add the
flour and cook 2 minutes, then add the wine and
tomatoes. Simmer until thickened, then strain the
sauce into a baking-serving casserole. Sprinkle the
herbs over the chicken, season lightly with salt and
pepper, and shake the casserole gently. Chicken
should be almost covered with liquid; if not, add a
little water. Cover tightly and simmer over low heat
or transfer to a medium oven (350 F) to bake for 1
hour, or until the chicken is tender and the sauce
thick. Serve warm.

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