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Recipe: Tangy Chicken with Tomatoes and Herbs (Heinz Vinegar recipe, 1980's)

Main Dishes - Chicken, Poultry
TANGY CHICKEN WITH TOMATOES AND HERBS

1 medium onion. sliced
2 cloves garlic. minced
1 tsp dried rosemary leaves
1/2 tsp dried basil leaves
1/2 tsp dried thyme leaves
2 Tbsp vegetable oil
1 (16 oz) can tomatoes, drained, cut into bite-size pieces
3/4 cup Heinz Tomato Ketchup
1/4 to 1/3 cup Heinz Apple Cider Vinegar
1 Tbsp brown sugar
1/2 tsp salt
Dash ground black pepper
2 to 3 lbs chicken pieces, skin removed
Cornstarch-water mixture (about 1 tsp cornstarch to 2 tbsp water)
Hot cooked noodles (for serving)

In Dutch oven or large skillet. saute onion, garlic and herbs in oil until onion is tender-crisp.
Stir in tomatoes and next 5 ingredients. Add chicken. Bring to a boil; reduce heat and simmer, covered, 45 to 50 minutes or until chicken is lender.

Thicken sauce with cornstarch-water mixture.

Serve chicken and sauce with noodles.

Makes 5-6 servings (about 3 cups sauce)
Source: Magazine recipe clipping: Heinz 57 Sauce ad, 1980's
MsgID: 0086816
Shared by: Betsy at Recipelink.com
Board: Cooking Club at Recipelink.com
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