Stewed Chicken with tomatoes Recipe
Ingredients
| Drumsticks | 8 | |
| Butter/Margarine | 3 Tablespoon | |
| Tomatoes | 1 Can (10oz) | |
| Water | 1/2 Cup (16 tbs) | |
| Brown sugar | 2 Tablespoon | |
| Vinegar | 2 Tablespoon | |
| Worcestershire sauce | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| Chili powder | 1 Teaspoon | |
| Dry mustard | 1 Teaspoon | |
| Celery seeds | 1/2 Teaspoon | |
| Garlic | 1 Clove (5gm), minced | |
| Few drops hot-pepper sauce | ||
| 1/4 cup flour seasoned with 1/2 teaspoon salt and a dash of pepper | ||
| 1/4 cup flour seasoned with 1/2 teaspoon salt and a dash of pepper | ||
Directions
1. Dust drumsticks with the seasoned flour.
2. Melt butter or margarine in large heavy frying pan with tight-fitting cover; brown chicken over medium heat on all sides; drain on absorbent paper.
3. Combine all remaining ingredients in same pan.
4. Bring to boil; reduce heat; return chicken to pan; cover.
5. Simmer chicken 40 to 45 minutes, or until tender.
2. Melt butter or margarine in large heavy frying pan with tight-fitting cover; brown chicken over medium heat on all sides; drain on absorbent paper.
3. Combine all remaining ingredients in same pan.
4. Bring to boil; reduce heat; return chicken to pan; cover.
5. Simmer chicken 40 to 45 minutes, or until tender.
Chef
