I wanted to watch the Academy Awards last night so I tried to think of an easy, low maintenance meal that would pretty much make itself with little effort on my part. This recipe comes from my trusty 1976 Better Homes and Gardens cookbook that has been my “go-to” reference since I was first learning to cook in 1979.
If you could see the oil splattered pages that long ago tore loose from the 3 ring binder format of this cookbook, you’d think I was careless in taking care of it and you would be right. Along the way, I’ve certainly learned the value of a good bookstand with splatter guards and such but there is something of a nostalgia I feel when I open it to this page.
I will give you the recipe as written with my notes or modifications in parentheses.
The recipe says to brown one 2 1/2 – 3 lb ready to cook broiler fryer chicken, cut up, in 1/4 cup hot salad oil. (I just buy one package of boneless, skin-on breasts and 1 pkg thighs). Remove chicken to a separate plate (I just push it to the side…I have a pretty big Le Creuset Dutch oven.)
In same skillet, cook 2 medium onions cut into 1/4 inch slices (1 onion is really enough) and 2 cloves garlic, minced until tender but not brown. Return chicken to skillet.
Combine one 1 lb can tomatoes (do they make 1 lb cans anymore?), 1 8 oz can tomato sauce, 1 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon dried oregano OR basil (I use 1/2 teaspoon of BOTH oregano and basil), 1/2 teaspoon celery seed (I use celery salt) and 1 or 2 bay leaves.
Pour mixture over chicken and cover and simmer for 30 minutes. Stir in 1/4 cup white wine and cook uncovered for 15 additional minutes (I skip the wine but I do uncover and continue cooking). Remove bay leaves and skim off excess fat.
Pair with a fresh, tossed lemon salad and a side of chicken flavored rice and we’ve got a nice TV tray friendly meal!
Hope you enjoy this dish as much as we did!