feed 4 or more
Prep time: 1 hour on stove
Ingredients:
Chicken legs and thighs, 2-3 pieces per person ( Breasts cut in half with bones work also, wings not so much)
Make extra is delicious the next day or COLD or reheated
One baguette for dipping and sopping up sauce
4-5 cups Lori’s tomato sauce ( see January Archive or below)
1.Make tomato sauce… ( the longer it cooks the thicker and more yummy it gets)
add 4-5 cups to large frying pan which will be for cooking all the Chicken and turn heat on Low so sauce simmers ( lightly bubbles).
2. Take and prepared Italian dressing ( I like Kraft Zesty Italian) pour ½ cup into a bowl add chicken and toss until coated.
3. Heat a Large frying pan, when hot add chicken a few pieces at a time in one layer.
4. Brown chicken on both sides, as pieces brown set them into pan covering with simmering sauce, in one layer (chicken will not be cooked at this point. Cooking is completed in the sauce.)
5. Chicken should be covered with sauce…cover pot and let simmer 45 minutes
LORI’S Tomato Sauce
Makes 2 quarts
Prep Time: 45 minutes from chopping til eating
¼ - ½ cup olive oil enough to coat the bottom of a Large pot 1/4" (6-8 quart)
2 - 6 oz can tomato paste
2 cups onion diced
2 cloves garlic or 1 tsp granular dry
¼ cup fresh parsley
2 tsp each basil, thyme, oregano, parsley
4-8 Cups hot water
28 oz large can Contadina crushed tomatoes
Salt and pepper to taste
OPTIONAL Red Pepper flakes, a pinch at a time and stir, to taste
Directions:
1. Dice onion, mince garlic, chop parsley, keep separate…
2. Sauté onion until soft and translucent not browned . 10 minutes
3. Add tomato paste, sauté on medium heat 5 minutes, stirring so it doesn't burn
4. Add garlic and all herbs, sauté 5 minutes stirring occasionally
5. Add crushed tomatoes, heat to bubbling on high, stirring occasionally to move tomatoes from the bottom.
6. Add water stirring as you add to combine all ingredients.
It will thicken as you simmer
Optional: add more water to get the consistency that you enjoy .
7. Simmer consistently for 30 minutes - gently stir occasionally so bottom doesn’t burn
8. Add pinch kosher salt and pepper to Taste
9. Add a spoonful of sugar and stir well.( from the ½ cup,) taste after each addition until you like the flavor.
10. Add pepper flakes if you choose
Makes 2 quarts
Prep Time: 45 minutes from chopping til eating
¼ - ½ cup olive oil enough to coat the bottom of a Large pot 1/4" (6-8 quart)
2 - 6 oz can tomato paste
2 cups onion diced
2 cloves garlic or 1 tsp granular dry
¼ cup fresh parsley
2 tsp each basil, thyme, oregano, parsley
4-8 Cups hot water
28 oz large can Contadina crushed tomatoes
Salt and pepper to taste
OPTIONAL Red Pepper flakes, a pinch at a time and stir, to taste
Directions:
1. Dice onion, mince garlic, chop parsley, keep separate…
2. Sauté onion until soft and translucent not browned . 10 minutes
3. Add tomato paste, sauté on medium heat 5 minutes, stirring so it doesn't burn
4. Add garlic and all herbs, sauté 5 minutes stirring occasionally
5. Add crushed tomatoes, heat to bubbling on high, stirring occasionally to move tomatoes from the bottom.
6. Add water stirring as you add to combine all ingredients.
It will thicken as you simmer
Optional: add more water to get the consistency that you enjoy .
7. Simmer consistently for 30 minutes - gently stir occasionally so bottom doesn’t burn
8. Add pinch kosher salt and pepper to Taste
9. Add a spoonful of sugar and stir well.( from the ½ cup,) taste after each addition until you like the flavor.
10. Add pepper flakes if you choose
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