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Tomato Sauce with Chicken

About this recipe

My grandmother made sauce this way (and she was a good cook). Chicken falls apart if cooked too long, so everything in this recipe is shortened. P.S. Make sure you remove the skin.


Place a large saucepot on the stove; turn heat to just under medium and fry:

When the onion looks good, add:

Let chicken brown for a few minutes, and then add:

Reduce heat, cover, and let wine absorb into chicken for 5 minutes. Remove lid, turn heat back up, and cook another 5 minutes to let some wine evaporate. Then add:

Bring to a boil. Once boiling, reduce heat, and simmer uncovered for 45-60 minutes.

Then add:

Continue cooking until the sauce looks good (approx. 20 minutes). Discard the celery and carrot.