Rosemary Chicken in Tomato Sauce
Featured in the Honolulu Star-Bulleting on October 8, 2008.
Ingredients:
2 pounds chicken thighs
2 tablespoons vegetable oil
Salt and pepper to taste
1/2 onion, coarsely chopped
1 heaping tablespoon minced garlic
1 can (8 ounces) tomato sauce
1 can water (use the tomato sauce can)
1/4 cup sherry
1/2 bunch parsley, chopped
2 to 3 teaspoons chopped fresh rosemary (about 1 to 2 sprigs)
1 teaspoon thyme
1 teaspoon cornstarch
Water
Directions:
- In a large saucepot, brown chicken in oil.
- Season with salt and pepper.
- Add onion and garlic and cook until the onion and garlic are tender.
- Add remaining ingredients; simmer for 40 minutes, stirring occasionally.
- Mix the cornstarch with just enough water to make a slurry; add to chicken to thicken sauce.
Makes 4 servings.
To cook the chicken in a crock pot or a slow cooker:
- Place the browned chicken into crock pot, add remaining ingredients.
- Cover and cook on low for about 6 to 10 hours or high 3 to 4 hours.
Approximate Nutrient Analysis per serving (not including salt to taste):
500 calories, 35 g fat, 8 g saturated fat, 150 mg cholesterol, 450 mg sodium, 9 g carbohydrate, 2 g fiber, 3 g sugar, 33 g protein
