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:
- 2 tbsp. olive oil,
- ½ cooking onion (diced),
- 3-4 cloves garlic (minced).
When the onion looks good, add:
- 2 lb. skinless chicken pieces (e.g., breasts and thighs),
- 1 tbsp. basil, 1 tsp. salt, and 1 tsp. chili pepper.
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:
- 2 (28 oz.) cans plum tomatoes (blended),
- 1 stalk celery,
- 1 peeled carrot.
Bring to a boil. Once boiling, reduce heat, and simmer uncovered for 45-60 minutes.
- ½-¾ lb. fresh mushrooms (wash, place in bowl with water, microwave for 5 minutes, and rinse).
Continue cooking until the sauce looks good (approx. 20 minutes). Discard the celery and carrot.
- You can add canned mushrooms instead of fresh, or add 1 cup fresh or frozen peas. And if you don't like peas or mushrooms—forget about 'em.
- Ribs are like chicken since they also fall apart if cooked too long. Try this recipe with pork ribs. With pork, you can add ½ tsp. of marjoram (if you like).
- Remember, when you cover, you shouldn’t cover tight. Place the top slightly askew so steam can escape. This makes a big difference in the final taste (and the chickens prefer it).
To make Quick Chicken Picante Sauce: Use 1 lb. cubed, boneless chicken breast, 2-3 cloves garlic, 3 tbsp. oil, the same onion and wine, only 1 can tomatoes (hand-squashed), three-quarters of the chili pepper, and half the salt and basil. Boil, topless, until thick (approx. 20 minutes), and let cool while your pasta cooks. (Spicy!)