2 cut up fryer chickens 1/2 c. peanut oil
2 1/2 tsp. salt 2 tsp. paprika
1 1/2 tsp. pepper 1 tsp. onion powder
1/2 tsp. garlic powder 2 cubes chicken bouillon, crushed
10 1/2 oz. tomato sauce, with mushrooms
3 chopped creole tomatoes 2 large onions, sliced
5 med. zucchini, sliced 1 1/2 c. passover wine
Heat oil in Dutch Oven over medium heat. Add chicken pieces and brown
well on all sides. Sprinkle with seasonings and bouillon. Reduce heat to
medium low, add tomatoes, sauce, onion, zucchini and wine. Cook, covered,
for 30 minutes. Uncover and cook another 15 minutes.
