Recipes from Italy :: Italian Main Dish Poultry
1 (3 pound) broiler-fryer chicken 2 c. water 1 (15 ounce) can tomato sauce 1 Tbsp. oregano 1/2 c. dry white wine 1 med. onion, chopped 1 large green bell pepper, thinly sliced 1 clove garlic, minced 1/2 tsp. salt 1/4 tsp. pepper Bring chicken to boil in a pot of water. Simmer chicken for 1/2 an hour. Remove from heat and cool. Pour stock into a measuring c. to make 2 c. and refrigerate. skim any fat from top of reserved stock when cooled. De-bone the chicken. Discard bones and skin. Cut chicken into chunks. Place all ingredients in a pot and cover. Let it come to a boil, turning heat down immediately. Simmer 1/2 an hour, uncovered or without a lid, or until sauce has thickened. Serve on a bed of rice.
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