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From "River Road Recipes... The Textbook of Louisiana Cuisine," published in cooperation with your Daily InBox newsletter.

INGREDIENTS:

  • 1 large hen (4 to 5 pounds)
  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 rib celery, chopped
  • 1 can tomato sauce
  • 1 can Italian pack peeled tomatoes
  • 1 bell pepper, chopped
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon oregano
  • 1/2 cup red wine (optional)
TO PREPARE:

     Cut chicken into serving pieces, rinse and dry.  Heat oil in heavy skillet and saute chicken until brown.  Add onion and garlic and brown lightly.  Add celery, tomato sauce, tomatoes, and seasonings.  Simmer slowly for 45 minutes to 1 hour.  Add wine 5 minutes before serving.  Serve over noodles or spaghetti.

SERVES: 4 - 6

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