2 to 2 1/2 lb. chicken, cut up
3 Tbsp. shortening
salt and pepper
1/2 c. sliced onion
1 clove garlic, minced
1/2 c. chopped carrots
1 c. tomato catsup
1 c. water
1 bay leaf
1 tsp. salt
dash of pepper
2 Tbsp. dry red wine or sherry
2 Tbsp. chopped parsley
Brown chicken in shortening. Sprinkle with salt and
pepper. Remove chicken from skillet. Saute onion and garlic,
carrots and chopped parsley in skillet until lightly browned.
Stir in catsup and remaining ingredients. Add chicken.
Simmer, covered, 1 1/2 hours or until tender. Makes 4 to 5
servings. This is a recipe from our database at Cookbooks On/Line!
Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.