Recipe Archives->Casseroles->Chicken Roma

Chicken Roma

2 tablespoons olive or vegetable oil
3 pounds chicken, cut into pieces
14 oz can whole peeled tomatoes, undrained, chopped
1/2 cup sliced pitted ripe olive, optional
1 clove garlic, finely chopped
1 envelope dry onion soup mix
1/4 cup dry red wine or water
Hot cooked noodles

In 12-inch skillet, heat oil over medium-high heat and brown chicken;
drain.  Stir in tomatoes, olives, and garlic, then beefy onion soup
mix blended with wine. Bring to a boil over high heat.

Reduce heat to low and simmer covered 30 minutes or until chicken
is done.  Skim fat, if necessary. Serve over hot cooked noodles.

Printable version: chicken-roma.txt.