Recipes:
# Chicken Rosé
## INGREDIENTS
1 tablespoon butter or margarine
1 (3-pound) chicken, quartered
1 (14.5-ounce) can tomatoes
1/2 cup chicken broth or dry red wine
1 teaspoon garlic salt
3/4 teaspoon dried basil
1/4 teaspoon pepper
8 small white onions, peeled
1 large green bell pepper, cut into 1/2-inch strips
1 tablespoon cornstarch
1 tablespoon water
SERVES 4
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## Make Ahead
Place leftover chicken in a baking dish; cover and refrigerate. Just pop the covered dish in a 350°F oven for about 15 minutes to heat and serve the next day.
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## VARIATION
Replace the dried basil with an equal portion of dried rosemary for a more aromatic flavor.
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### 1
Heat butter in a large skillet over medium-high heat; add chicken. Cook chicken, turning occasionally, until browned, about 15 minutes.
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### 2
Add undrained tomatoes, broth, garlic salt, basil and pepper to skillet. Bring to a boil; reduce heat. Simmer, covered, for 15 minutes.
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### 3
Add onions and bell pepper to skillet. Simmer, covered, until vegetables are crisp-tender, about 5 minutes. Dissolve cornstarch in water.
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### 4
Add cornstarch mixture to skillet. Cook, stirring continually, until thickened. Simmer for 10 minutes longer or until chicken is tender.
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## Make It Quicker
• For a quick dinner, prepare the sauce starting with step 2 and add chunks of canned chicken to the finished sauce. Only a minute or two is needed to heat the chicken to serving temperature.
