Long Cooked Hen In Tomato Sauce Recipes

Steps:

• Sprinkle both sides of chicken with pepper. In a large nonstick skillet over medium-high heat, brown chicken on each side in 1 teaspoon oil. Remove and keep warm. , In the same skillet, saute tomatoes and garlic in remaining oil for 1 minute. Add carrots; saute 2-3 minutes longer. Combine the tomato sauce, broth, tomato paste and rosemary; stir into skillet. Bring to a boil. , Return chicken to the pan. Reduce heat; cover and simmer for 10-12 minutes or until chicken juices run clear and carrots are crisp-tender. Serve with pasta.

Steps:

• Divide the oil between 2 skillets, and heat it over medium-to-high heat until it is hot. Add the chicken in one layer to the skillets. Sprinkle half the salt over the chicken pieces, and brown them for 5 minutes on one side, then for 5 minutes on the other side.
• Remove the chicken to a platter, and add the onions to the drippings in the skillets. Cook about 2 minutes over high heat to brown the onions lightly. Add the garlic, and cook about 30 seconds longer.
• If using canned tomatoes, divide the tomatoes and their juice between the 2 skillets, breaking up the tomatoes with the edge of the spoon as you mix them in. If using fresh tomato pieces, divide them between the skillets, and add 1/4 cup of water to each skillet. Mix well and bring to a boil.
• Return the chicken pieces to the skillets. Add the remaining salt and the pepper to the mixture, and bring to a boil. Then reduce the heat to low, cover and boil gently for 10 minutes.
• Arrange the chicken on a platter or divide it among six individual plates. Spoon the sauce over the chicken, sprinkle the chopped herbs on top, and serve.

Steps:

• Set oven to 350 degrees.
• Grease a large roasting pan.
• Place the chicken thighs (skin-side up) in the prepared baking dish.
• In a saucepan melt butter and then saute the onions, garlic, thyme and dried chili flakes for about 4-5 minutes.
• Add in the crushed tomatoes, brown sugar, cider vinegar and Worcestershire sauce (do not add in the mustard until the end of cooking!) mix to combine, season with salt, black pepper; bring to a boil, and simmer for 10-15 minutes.
• Remove from heat and add in the mustard; mix to combine.
• Pour the sauce over the chicken in the baking dish, the turn over the chicken once to coat in sauce making certain to leave the skin side up.
• Bake uncovered, basting with sauce every 30 minutes (total cooking time should take about 1 hour and 10 minutes, if you have browned the chicken first then baking time will be less).