This tasty chicken or lamb dish if you prefer comes from the Ukraine. It is easily made in and served from one pan to save washing up saving time and money; hey I’m here to please.
What you will need:
4 chicken pieces trimmed of excess fat
2 tablespoons (30ml) sherry, port or other fortified wine
1 tablespoon olive oil
A knob of butter
1 onion, finely chopped
1/2 pt (2 cups) chicken or vegetable stock
2 tablespoons (30ml) tomato puree
1 tablespoon (15ml) wine vinegar preferably white
1 or 2 tomatoes, sliced
Salt & pepper to taste
A large saucepan or cast iron casserole dish
Tissues for chicken
and a book to read while it cooks!
Wash the chicken joints and dry them.
Heat the oil and butter in the large saucepan add the chicken pieces and cook until brown turning them regularly to get an even colour.
Add the finely chopped onion to the pot and soften, for a minute or two
Add the tomato puree, vinegar, wine and stock and season to taste, bring the pot to the boil.
Cover the pan, reduce the heat and simmer gently for about an hour.
Add the slices of tomato and cook for 5 to 7 minutes more.
Serve with some crusty bread or follow the notes for another alternative
Notes: This could be made into a one pan dish by adding carrot battens and cubed potatoes a quarter of an hour after adding the stock. To make Ukrainian Lamb, substitute I lb. of cubed casserole lamb for the chicken.