Chicken in Tomato

Ingredients

• 1.1.5 kilogram chicken pieces
• 2.oil, for frying
• 3.2 onions, sliced lengthwise
• 4.1 green pepper, diced large
• 5.2 clove garlic, crushed
• 6.2 bay leaves
• 7.1.5 teaspoon salt
• 8.0.5 teaspoon black pepper
• 9.0.5 cup dry white wine
• 10.3 ripe tomatoes, skinned, deseeded and chopped
• 11.1.5 cup tomato soup, canned or packet
• 12.1 cup mushrooms, sliced
• 13.1 tablespoon parsley, chopped
• 14.2 onions, medium; sliced
• 15.1 clove garlic, minced

Method

1. 1.Fry chicken portions in oil until golden brown. Drain on brown paper.
2. 2.Leave the oil in the frying pan and add the onions, the green pepper, the garlic, the bayleaves, salt and pepper. Cover the pan and simmer the mixture for 10 minutes.
3. 3.Place the chicken pieces in a casserole and pour over the simmered mixture. Also add wine to chicken at this stage.
4. 4.Cover and bake in a moderate oven for 40 minutes.
5. 5.Now add the chopped tomatoes, tomato soup, mushrooms and parsley. Bake until chicken is tender. Add a little extra wine or water if necessary.

Notes

• The ingredient list includes onions and garlic twice, seemingly in two separate groupings. The first group (2 sliced onions, 2 crushed garlic) goes into the simmered sauce. The second group (2 medium sliced onions, 1 minced garlic) may represent the same ingredients listed again, or may indicate a second addition at the sauce stage.
• Handwritten margin notes on the original card: 'add 1 crushed chicken cube, add a little extra sugar to taste.' Also numerical scaling notes for larger quantities.
• A handwritten version of this recipe also appears in this collection: see chicken-in-tomato-handwritten.
• 'Moderate oven' is conventionally 180°C (350°F) in South African recipes of this era.

Margin notes

• add 1 crushed chicken cube
• add a little extra sugar to taste
• scaling notes: 7 2 1½ 2 9½ 24/38 1½