Recipe - Chicken-Fricasse Marseillaise

2 Chicken
6 Tomatoes
2 Bell peppers
One half cup White wine
One half cup Broth
One half Lemon
Salt
Better
Thyme
1 Clove garlic

This is and the following recipes will be from 'Eva Exner, Braten und
Schmoren im Roemertopf, ISBN 3870590807'

Cut chicken into pieces, salt and pepper it and put it into the watered
claypot. Cut up bell peppers, peel, quarter and deseed tomatoes, squeeze
the garlic and add to the chicken. Mix wine and broth with salt, pepper and
thyme and pour over chicken. Close the claypot, put into preheated oven and
cook for about 90 minutes at 225 degree C (437 F).

Serve with rice and salad.

Grin, they recommend this dish for weight loosing if served alone. This
shows how old the book is, chicken was believed to be very low in calories
at that time. Posted to FOODWINE Digest 28 Jun 97 by Carmen Bartels
caba@SQUIRREL.HAN.DE on Jun 29, 1997