Chicken with Tomatoes and Peppers

Chicken with Tomatoes and Peppers

Reference: Chicken with Tomatoes and Peppers
Romertopf Recipes


2 medium onions, sliced thinly

1 large green pepper, sliced thinly

1 frying chicken ( 3-4 lbs.) cut into quarters

1 can (8 oz) tomato sauce

4 ounces fresh sliced mushrooms

1/2 teaspoon salt

1/4 teaspoon black pepper

2 cloves garlic minced

1/4 teaspoon cayenne pepper

1/4 cup dry white wine

2 Tbl. fresh chives, snipped

2 tsp. cornstarch

2 Tbl. water  


Place onions and green pepper, mushrooms, and garlic in bottom of Clay Pot.  Top with chicken quarters, sprinkle with salt, pepper  cayenne. Combine tomato sauce and wine and pour over chicken. Cover and place pot in oven.  Set oven temperature to 450 degrees Fahrenheit.  Bake  about 1 hour or until chicken is cooked through.  Remove chicken pieces and keep warm.  Pour liquid and vegetables into saucepan or medium skillet.  Combine cornstarch and water, add to skillet.  Heat to boiling over medium heat, stirring, until sauce is thickened.  Pour sauce and vegetables over chicken. Top with chives if desired. 

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