Mediterranean chicken

Name: Mediterranean chicken
Yield: 4 servings
Cuisine: Boil
Ingredients: 2.00 kg chicken; 0.00 flour for coating; 65.00 ml oil for frying; 1.00 onion; 2.00 garlic cloves; 2.00 celery stalks; 1.00 carrot; 410.00 g tomatoes; 5.00 ml sugar; 65.00 ml stock chicken; 65.00 ml wine white; 0.00 salt and freshly ground black pepper; 0.00 fresh rosemary

4 servings

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Poultry

By Food24 November 03 2009

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Ingredients (13)

2.00 kg	chicken
0.00	flour — for coating
65.00 ml	oil — for frying
1.00	onion
2.00	garlic — cloves
2.00	celery stalks
1.00	carrot
410.00 g	tomatoes
5.00 ml	sugar
65.00 ml	stock — chicken
65.00 ml	wine — white
0.00	salt and freshly ground black pepper
0.00	fresh rosemary

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Method:

Dust chicken with flour and shake to remove excess.
Heat oil and fry chicken until just golden. Remove and set aside.

In the same pan, sauté onion and garlic until glossy. Add celery and carrot and sautT for about 3 minutes.
Chop tomatoes and add (with juice) to vegetables. Add sugar, stock and wine and bring to boil.
Add chicken, seasoning and rosemary and simmer until done, 15 to 20 minutes.
Serve with pasta and grated Parmesan cheese.