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San Marco Sauce
3 tb Olive oil
2 lb Chicken thigh meat, skinned, boned 1/2" wide
2 lg Yellow onions -- 1/8" dice
1 c Carrots, peeled, julienned
1 tb Garlic, chopped fine
1 c Chicken broth
1 cn 28 oz Italian plum tomatoes with juice
1 ts Dry oregano
1 ts Dry rosemary
3/4 ts Salt
1/2 ts Black pepper
2 ts Wondra OR similar quick-mixing flour
Preheat a heavy non-aluminum Dutch oven or similar 6-qt pot over moderately high heat and add the olive oiil. When the oil is fragrant, add the chicken meat pieces and saute, turning frequently for 5 or minutes until lightly browned on all sides. Add the onions and carrots and saute, stirring constantly, until the onions are trnaslucent, about 2 minutes. Add the garlic and saute about 30 seconds. Do not allow the garlic to brown. Immediately add the broth to the pot. Stir bits and pieces loose from the bottom of the pot. Add all additional ingredients, lower the heat to a gently simmer and cover the pot. Simmer gently, stirring occasionally.