Chicken In A Pan Recipe
Ingredients
| 1 broiler-fryer chicken, cut in pieces | ||
| Lemon juice | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| Black pepper | 1 To taste | |
| Dried tarragon | 1 Teaspoon | |
| Butter | 2 Tablespoon | |
| Vegetable oil | 2 Tablespoon | |
| Diced tomatoes | 2 Cup (16 tbs), peeled | |
| 2 medium onions, sliced, separated in rings | ||
| 1 green pepper, cut in strips | ||
| Chicken broth | 1/2 Cup (16 tbs) | |
| 1/2 cup Chablis white wine or additional chicken broth | ||
| Tomato Paste | 1/4 Cup (16 tbs) | |
| 1 cup ditalini macaroni | ||
Directions
Sprinkle chicken with lemon juice, salt, pepper and tarragon.
In a large skillet, heat butter and oil.
Brown chicken slowly on all sides.
Add tomatoes, onion rings, green pepper strips, 1/2 cup chicken broth, wine and tomato paste.
Cover and bring to a boil over high heat.
Reduce heat and simmer about 45 minutes until chicken is tender.
Remove chicken and keep warm.
Add remaining 1 cup broth to the vegetables; bring to a boil.
Stir in macaroni.
Bring to a boil again, stirring constantly.
Reduce heat and cook 10 minutes.
Place chicken in center of a warm platter.
Arrange macaroni around chicken.
Serve immediately.
Makes 6 servings.
In a large skillet, heat butter and oil.
Brown chicken slowly on all sides.
Add tomatoes, onion rings, green pepper strips, 1/2 cup chicken broth, wine and tomato paste.
Cover and bring to a boil over high heat.
Reduce heat and simmer about 45 minutes until chicken is tender.
Remove chicken and keep warm.
Add remaining 1 cup broth to the vegetables; bring to a boil.
Stir in macaroni.
Bring to a boil again, stirring constantly.
Reduce heat and cook 10 minutes.
Place chicken in center of a warm platter.
Arrange macaroni around chicken.
Serve immediately.
Makes 6 servings.
Chef
