Dutch Oven Stewed Chicken
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Dutch Oven Stewed Chicken
(6 servings) 4 pounds chicken, 6 portions 4 tablespoons oil 1 cup flour 1 teaspoon salt ½ teaspoon pepper 1 jar spaghetti sauce, large 16 ounces tomatoes, stewed 16 ounces egg noodles 1 tablespoon sugar Wash the chicken, cut away and discard excess skin and fat. Cut the chicken into pieces, dip into cold water and pat dry. Shake the chicken pieces in a paper or plastic bag with seasoned flour (flour, salt and pepper). Preheat Dutch oven. When it is hot, put in cooking oil and add the chicken pieces. Brown thoroughly on both sides (about 20 minutes). Add additional oil if needed. Pour the jar of spaghetti sauce and can of stewed tomatoes over the oven-fried chicken. Add 1 tablespoon sugar. Put lid on oven and add coals on top. Bake over medium heat, for 40 minutes, about 1 hour total cooking time. Cook egg noodles and pour sauce from the oven over them |