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Prep Time: 20 minutes
Chill Time: 25-35 minutes
Servings: 4
broiler-fryer chicken, 1 kg to 1.5 kg (2-1/2
to 3-1/2 lbs), cut up
60 mL (1/4 cup) flour
60 mL (1/4 cup) vegetable oil
1 medium onion, chopped
1 medium green pepper, chopped
1 clove garlic, minced
6.25 mL (1-1/4 tsp) Windsor Half Salt™
0.625 mL (1/8 tsp) pepper
2 bay leaves
500 g (1 can) whole tomatoes, cut up
125 mL (1 can) tomato sauce
Optional: 30 mL (2 tbsp) chopped parsley
Preparation
Wash chicken and pat dry. Coat with flour.
Heat oil in large skillet. Add chicken and cook over medium heat,
turning as needed, until lightly browned on all sides. Remove
from skillet. Add onion, green pepper and garlic to oil and cook
about 3 minutes. Add chicken; spoon sautéed vegetables
over chicken. Add Windsor Half Salt, pepper, bay leaves, tomatoes
and tomato sauce.
Cooking
Cover and simmer for 25 minutes, or until
chicken is tender and juices run clear. Remove bay leaves. Serve
garnished with parsley.
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