Recipe - Red Roasted Chicken

1 Chicken, (3pound)
3 Garlic cloves, finely
chopped
2 tablespoon Paprika
Coarse salt and freshly
ground black pepper
One fourth cup Red wine vinegar
1/3 cup Spanish olive oil
3 tablespoon Unsalted butter
2 md Onions, finely chopped
6 Italian Roma tomatoes,
cored, seeded, and chopped
(or use canned)
One half cup Water
One half bn Italian parsley, leaves
only, roughly chopped, for
garnish

Rinse the chicken, remove any excess fat, and pat dry with paper towels. In
a small bowl, mix together the garlic, paprika, 2 teaspoons salt, 2
teaspoons pepper, and the vinegar. Rub the vinegar mixture all over the
chicken, including the cavity. Cover with plastic wrap and marinate at room
temperature 1 hour.

Preheat the oven to 350 degrees.

Heat a large castiron skillet over mediumhigh heat and add the olive oil.
Shake the chicken to drain the excess vinegar. Using kitchen tongs and a
large wooden spoon to steady the bird, brown it on all sides in the hot
oil. Transfer to a plate and set aside.

Melt the butter in the skillet over mediumhigh heat. Saute the onions,
with 1 teaspoon salt and One half teaspoon pepper, 3 to 5 minutes. Add the
tomatoes and cook 2 to 3 minutes. Add the water and set the chicken on top
of the vegetables. Roast 1 hour, until the leg moves easily when twisted.
Transfer the chicken to a serving platter and cover loosely with aluminum
foil.

Tip the casserole to one side and spoon off the excess fat. Carve the
chicken into serving pieces, and arrange on a platter with the vegetables
and juices from the pan. Sprinkle with the parsley and serve.

Yield: 4 to 6 servings

NOTES : Cooking Live Recipe by: Cooking Live Show #CL8815

Posted to MCRecipe Digest V1 #480 by Angele Freeman jfreeman@netusa1.net
on Feb 11, 1997.