Fricasé de Pollo
Recipe information
Yield
serves 4
Ingredients
4 boneless chicken breast halves
1 large tomato, peeled and diced
2 cloves garlic, minced
2 bay leaves
1 teaspoon dried oregano
1/4 teaspoon black pepper
1/2 cup white wine
One 8-ounce can tomato sauce
1 medium onion, diced
12 pitted green olives
1 tablespoon capers
1 1/2 teaspoons olive oil
1 green bell pepper, sliced
Salt
One 2-ounce jar pimentos
Preparation
Put all the ingredients except the pimentos in a Dutch oven on top of the stove. Over medium heat, bring to a boil. Reduce the heat and cook until the chicken is tender. Stir in the pimentos. Serve the fricasé over rice.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
