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- Quick and easy
- 1 tsp (5 ml) ground allspice
- 2 chickens, cut up and skinned
- 1 tsp (5 ml) oregano
- 2 tbsp (30 ml) vegetable shortening
- 1/4 cup (60 ml) dry sherry
- 1 tbsp (15 ml) vinegar
- 2 tsp (10 ml) minced garlic
- 1 6 oz (168 grm). can tomato paste
- 1 can condenced tomato soup
- 1 8 oz (224 grm). can tomato sauce
- 1 green pepper, sliced
- 1/2 cup (125 ml) chopped onion
- cooked noodles or gnocci
- In skillet, brown chicken in shortening.
- Transfer chicken to roaster pan.
- Add remaining ingredients to drippings, and simmer 10 minuites.
- Pour over chicken and bake at uncovered 350 degrees (175 C.) until tender.
- Serve over cooked noodles or gnocci.
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