Khamis, 10 Mac 2011

Menu Apple Cider Vineger

 Tomato and Herb Chicken

Ingredients:
1 medium onion, sliced
2 cloves garlic, minced
1 teaspoon dried rosemary leaves
1/2 teaspoon dried basil leaves
1/2 teaspoon dried thyme leaves
2 tablespoons vegetable oil
1 can (16 ounces) tomatoes, drained, cut into bite-size pieces
3/4 cup Heinz® Tomato Ketchup
1/4 to 1/3 cup Heinz® Apple Cider Vinegar
1 tablespoon brown sugar
1/2 teaspoon salt
Dash pepper
2 1/2 to 3 pounds broiler-fryer pieces, skinned
Cornstarch-water mixture
Hot cooked noodles

Instructions:
In Dutch oven or large skillet, sauté onion, garlic and herbs in oil until onion is tender-crisp. Stir in tomatoes and next 5 ingredients. Add chicken. Bring to a boil; reduce heat and simmer, cover, 45 to 50 minutes or until chicken is tender. Thicken sauce with cornstarch-water mixture. Serve chicken and sauce with noodles. Makes 5-6 servings (about 3 cups sauce)

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