Chicken Roma - cooking recipe

Ingredients
    2 tablespoons olive oil or 2 tablespoons vegetable oil
    1 (2 1/2-3 lb) chicken, cut into serving pieces
    1 (14 -16 ounce) can whole canned tomatoes, undrained and chopped
    1/2 cup sliced pitted ripe olives (optional)
    1 garlic clove, finely chopped
    1 (1 1/4 ounce) envelope lipton recipe secrets beefy onion soup mix
    1/4 cup dry red wine or 1/4 cup water
    hot cooked noodles
Preparation
    In 12\" 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 noodles.

Leave a comment