Cindy’s Tomato and onion braised Chicken

What you will need:

  • 2/3 Cup Oil, olive, salad or cooking
  • 2 Tablespoon Salt, table
  • 4 1/2 Pound (lb)
  • 5 Cup Tomatoes, crushed, canned
  • 3 Pound (lb) Kale, raw, chopped (Swiss Chard or other greens can be used – this ingredient is optional)
  • 2 Pound (lb) Onions, raw, chopped
  • 1/4 Cup Tone’s Italian Seasoning
  • 1/8 Cup Spices, pepper, black
  • 1/4 Cup Garlic, raw
  • 6 1/4 Pound (lb) Chicken, broilers or fryers, breast, meat only, cooked, roasted, chopped or diced

Instructions:

  1. Note – 2 Tablespoons of Italian herbs can be used in place of the various individual herbs.
  2. Pre-heat oven to 350
  3. Heat a large pot or frying pan on medium heat; add oil.
  4. Add chicken pieces to pan with onion. Sear meat.
  5. Add onions and saute until translucent.
  6. Add Italian seasoning, pepper, and salt.
  7. If necessarry prepare chicken, onions, and seasonings in batches – placing each completed batch into hotel pan.) 8. Add crushed tomatoes to final batch in frying pan and add water. Bring to boil.
  8. Cover chicken and onion mixture in the hotel pans with the tomato mixture.
  9. Bake for 15 minutes. Remove from oven; stir in kale or other greens.
  10. Bake another 15 minutes.

    Serve with creamy polenta.

    Portion Size: 171 Gram(s)
    Recipe Makes: 50 Serving(s)

    tomato1

    tomato1