The Art of Dutch Cooking/C. Countess Van Limburg Stirum 2001

Chicken in Tomato Sauce (Kip met tomaten saus)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 chickens of about 2 pounds each 1/2 cup butter 1-1/4 cups bouillon
2 tablespoons flour 4 tablespoons tomato puree 1 tablespoon chopped celery, stalks and leaves
1 teaspoon grated onion 1 teaspoon sugar 1/2 teaspoon salt
1/4 teaspoon pepper



1 Pour boiling water over the chickens, outside and inside. Saute the chickens in butter until they are brown on all sides. Cut each in four pieces. Put them back in the pan and add the bouillon and the other ingredients. Cover and bake in a slow oven (325F.) for about 3/4 hour. Place the pieces of chicken on a dish and strain the sauce.
2 Serve this dish with macaroni or spaghetti and grated cheese.

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