Chicken With Vegetable Sauce Recipe
Ingredients
| Chicken | 2 Pound | |
| Salt | To Taste | |
| Pepper | 1 | |
| Butter | 1 Ounce | |
| Soy sauce | 1 Tablespoon | |
| Celery stalks | 8 , blanched (Vegetable Sauce:) | |
| Leek | 1 (Vegetable Sauce:) | |
| Yellow onions | 2 (Vegetable Sauce:) | |
| Butter | 4 Tablespoon (Vegetable Sauce:) | |
| Tomatoes | 1 Can (10oz), peeled (Vegetable Sauce:) | |
| Tomato puree | 2 Tablespoon (Vegetable Sauce:) | |
| Dry white wine | 3 Ounce (Vegetable Sauce:) | |
| 1 cup of chicken bouillon | ||
| 1 teaspoon Italian salad seasoning, tarragon or oregano | ||
| 20 pimiento-stuffed olives | ||
Directions
1. Season chickens inside and out. Brush with melted butter and soy sauce. Place chickens with breast up on a rack in a roasting pan.
2. Bake in a 350°F oven for 45 minutes for small and 1 hour for large chickens.
3. Vegetable sauce: Wash and cut celery and leek in narrow strips. Chop the onions. In a saucepan fry vegetables lightly in butter until they soften. Stir occasionally and add the canned tomatoes through a strainer.
4. Add the chicken bouillon, the tomato puree, and seasonings and let simmer, covered, for about 20 minutes. Dilute with 3 ounces dry white wine or tomato liquid.
5. Add the sliced olives; taste and correct seasoning. Carve the chickens in halves and place on a hot serving dish. Large chickens can be cut in four pieces. Pour on the hot chicken gravy and the hot vegetable sauce.
2. Bake in a 350°F oven for 45 minutes for small and 1 hour for large chickens.
3. Vegetable sauce: Wash and cut celery and leek in narrow strips. Chop the onions. In a saucepan fry vegetables lightly in butter until they soften. Stir occasionally and add the canned tomatoes through a strainer.
4. Add the chicken bouillon, the tomato puree, and seasonings and let simmer, covered, for about 20 minutes. Dilute with 3 ounces dry white wine or tomato liquid.
5. Add the sliced olives; taste and correct seasoning. Carve the chickens in halves and place on a hot serving dish. Large chickens can be cut in four pieces. Pour on the hot chicken gravy and the hot vegetable sauce.
Chef
