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.