1 chicken (about 3 1/2 pounds)
2 ripe tomatoes
1 tsp freshly ground pepper
1 tsp snipped fresh chives
1/4 cup snipped fresh parsley
1 tsp poultry seasoning
1 tsp salt
1 cup sour cream
1 clove garlic
1/4 cup butter
1 cup vodka
Wash and dry the chicken, inside and out. With a sharp knife, cut into serving
Peel, seed, and chop the tomatoes. Peel and mince garlic.
In a large skillet melt the butter and brown the chicken pieces. Set them aside.
To the skillet add the tomatoes, garlic, chives, poultry seasoning, salt,
pepper, and 1 cup vodka; blend over low heat.
Place the chicken in a large casserole, along with all the ingredients from the
skillet. Bake, covered, in a moderate oven (325 degrees F.) for 1 hour.
Remove the casserole from oven and gently stir in the sour
cream. Return to the oven. Bake 15 to 20 minutes longer, uncovered. Serve on a
warmed platter, sprinkled with parsley.