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Smothered Chicken

Auntie Lisa's Smothered Chicken
This recipe comes from Auntie Lisa.  We’ve made it a lot because it’s SO good and SO easy. Serve with rice on a dinner plate, OR serve it on top of a mound of mashed potatoes, or mashed cauliflower in big individual soup bowls.

4 lb Chicken
2 lb potatoes, cubed (I like to use 1 lb russet, 1 lb new potato*)
1 onion, sliced in slivers
1 can tomato sauce (16 oz)
5 tsp salt (less salt if using cooking wine)
½ C olive oil
½ C water
¼ C vinegar, white
12 green olives (add more if desired)
1 tsp capers
12 cloves garlic, minced
1 C white wine** (optional)

  1. Place chicken, onion and potatoes in large Dutch oven pot.  In medium bowl, combine all other ingredients.  Pour over chicken, onion, and potatoes in pot.  Bring to a boil, and then reduce heat to medium. 
  2. Cover and let boil one hour.
For crock-pot:  Place chicken, onion and potatoes in large crock pot.  In medium bowl, combine all other ingredients.  Pour over chicken, onion, and potatoes in crock-pot.  Cook on high for 5 hours.
or Cook on medium for 8 to 10 hours.

*The russet potato usually falls apart, thickening the sauce.  By adding a new potato, you get some potatoes that maintain their shape.
** I don’t cook with alcohol, but I’m keeping the recipe “as is” for those who do.


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