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Marge’s Chicken with Sauce Recipe

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This recipe for Marge’s Chicken with Sauce, by , is from Sallye's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, June 11, 2007


1 large chicken fryer
Olive oil
1 onion
1 clove garlic minced
1 can tomato paste
1 can tomato sauce
3 cans water
1 can sliced mushrooms
½ glass white wine

Cut 1 large chicken fryer in pieces, flour and season. Brown in olive oil in Dutch oven slightly to hold in juices. Remove chicken from pot. Sauté in left over oil, 1 onion chopped fine and 1 clove garlic minced. Add 1 can tomato paste, 1 can tomato sauce and 3 cans water (use more water if sauce cooks down). Add good pinch of rosemary and oregano. Simmer the above on top of stove for 10 to 15 minutes. Dip the chicken in the sauce on both sides as it is placed on top of sauce. Bake in oven at 350 degrees with lid on for 45 to 60 minutes. Just before done add 1 can sliced mushrooms or ¼ lb. fresh sliced mushrooms and ½ glass white wine (Chablis or Sauterne). Serve over cooked, drained Tagliarini.




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