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PrintCHICKEN WITH TOMATOES AND PIMIENTO
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a flame proof casserole, add the onion and garlic and cook gently for 15 minutes.
- Add the chicken pieces with the pimiento, tomatoes and salt and pepper to taste, and fry, turning, over a moderate heat until evenly browned.
- Mix the tomato puree with a little lukewarm water, and then stir it into the casserole with the wine.
- Lower the heat, cover and cook gently for 30 minutes.
- Chop one of the rosemary sprigs and sprinkle it over the chicken.
- Cook for a further 30 minutes or until the chicken is tender, adding a little more of the stock occasionally to keep it moist.
- Serve the chicken hot, garnished with the remaining rosemary sprigs.
INGREDIENTS
- 6 tablespoons olive oil
- 2 small onion, sliced
- 4 garlic cloves, crushed
- 2 kilogram oven-ready chicken, cut into serving pieces
- 2 small piece canned pimiento, chopped
- 6 tomatoes
- 2 tablespoon tomato puree
- 5 tablespoons dry white wine
- A few rosemary sprigs
- 10 tablespoons Chicken Stock
- Salt and pepper
3 comments for “Chicken with Tomatoes and Pimiento”
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