Braised Chicken with Tomatoes

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 1 tender chicken
  • 1 tablespoon olive oil
  • 4 tablespoons


Prepare and truss chicken. Melt olive oil and 2 tablespoons butter in a thick-bottomed casserole, and brown chicken in it on all sides. Melt remaining butter in a frying pan, and sauté tomatoes, garlic and onion until onion is soft. Add vegetables to the browned chicken; season with salt and freshly