Diana's Mexican Style Chicken

2 2 1/2 lb. frying chickens

-- cut up 1 qt Water

1 Bay leaf

2 Cloves garlic -- crushed

Few peppercorns 1 tb Salt

1 c Onion -- chopped

1/4 c Oil

28 oz Can Italian plum tomatoes

OR 4 fresh tomatoes, Chopped 2 sm Cn green chili peppers --

- chopped Black pepper 1/2 ts Oregano

4 Cloves garlic -- finely

Mashed

Poach chicken pieces until almost tender, about 15 minutes, in 1 quart well-seasoned water. (I add chicken base, basil, oregano and rice wine) Add bay leaf, 2 cloves of garlic, peppercorns and salt. Let chicken cool in broth. Saute onion until golden in hot oil in a dutch oven. Add the tomatoes and chiles. Season the sauce with salt, pepper, and oregano. Add 2 cups reserved chicken stock. Boil 5 minutes, add mashed garlic, and correct the seasoning. Place chicken in baking dish, pour all of the sauce over it, cover, and bake in a 350F oven for 15 minutes, until bubbly. Recipe By : Concord Hospital Admitting Cookbook, Concord NH