Page 167 - 15-52 April 18 2019
P. 167
Chicken in Red Wine
"Serve this with roasted or fried potatoes"
Pesach Meat INGREDIENTS
8 Chicken Bottoms
1/2 cup oil or shmaltz
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2 cups red wine
2 cups warm water
2 lb. tomatoes, peeled, seeded and chopped (optional)
Salt and pepper to taste
Bulletin
DIRECTIONS
Saute' onion in oil for appx. 3-5 minutes. Add chicken and cook until juices have
evaporated. Then add wine and 2 cups of warm water and simmer until chicken is
fully cooked.
April 17 '19 # 0'' /$) ǚǔǛǻǖǛǚǻǓǔǕǖ ȗ 222ǻ2$'' 0'' /$)ǻ *( Y-2
