- 1 [28-ounce / 796-mL] can tomatoes, drained and chopped
- 1 tablespoon [15 mL] tomato paste
- 1 cup [250 mL] beef broth
- 1 tablespoon [15 mL] chopped parsley
- 1 [3 1/2-pound / 1.6-kg] chicken, cut into 8 parts
- 2 tablespoons [30 mL] oil
- 1 teaspoon [5 mL] butter
- Salt and pepper, to taste
- 1 onion, chopped
- 1 garlic clove, crushed and minced
- 1/2 cup [125 mL] dry white wine
- 1 tablespoon [15 mL] cornstarch
- 2 tablespoons [30 mL] cold water
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- Into an oven-proof casserole, thoroughly mix together tomatoes, tomato paste, beef broth and parsley.
- Skin and remove excess fat from chicken pieces.
- Into a frypan, mix together oil and butter; heat over medium heat.
- Brown chicken pieces for a few mintues on each side; salt and pepper.
- Remove chicken pieces from frypan; transfer into casserole.
- Add chopped onion and minced garlic to frypan; cook for a few minutes, until translucent.
- Stir in dry white wine.
- Transfer into casserole.
- Cover and bake into a preheated 350°F [180°C] oven, for 1 hour 10 minutes.
- Mix together cornstach and cold water.
- Remove casserole from oven and transfer chicken pieces onto a serving plate; keep warm.
- Over medium, heat casserole mixture until really hot.
- Stir in cornstarch/water mixture; thoroughly mix.
- To serve, pour sauce over warm chicken pieces.
- Serve.
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