Jennie june's brown fricassee chicken

6 servings

Ingredients

Quantity Ingredient
1 each 4-lb frying chicken, cut 8's
6 tablespoons Olive oil
6 eaches Medium onions, sliced rings
1 each Clove garlic, minced
1 each 16-oz can stew tomatoes
1 teaspoon Thyme leaves
Salt & pepper to taste
½ teaspoon Allspice
⅛ teaspoon Mace
½ cup Water

Directions

Brown the chicken in 2 TBS of the oil in a heavy saute pan and set aside. Drain the pan, add the remaining oil, and simmer the onions very slowly, covered, for about 15 minutes or until soft. Remove the cover, add the garlic, and saute until the onions are golden. Add the tomatoes and simmer a few minutes. Then add the chicken, thyme, salt, pepper, allspice, mace, and water. Cover and cook for a half hour until the chicken is tender, adding water if the sauce is too thick.

Adapted from a recipe in "Jewish Cooking in America" by Joan Nathan Submitted By RICHARD DOUVILLE On 04-02-95

Related recipes