Chicken stewed in tomato sauce with boiled potatoes

I pepper the chicken carcass and put it back on a hot frying pan with melted chicken fat. Then fry on the other side. A uniform brown crust should form. After all this, I disassemble the chicken into wings, legs and breast, add a little more salt, pour in the tomato paste diluted in water, cover with a lid and simmer for half an hour. Before serving, I pour the tomato sauce in which the chicken was languishing, and sprinkle with finely chopped dill and parsley. You could say that everything is ready, but only if I took care to put the new potatoes to boil at the same time as cooking the chicken. I serve chicken stewed in tomato sauce with boiled potatoes, flavored with a large piece of butter. This food has a constant success at any table, whether it's a quiet family dinner or a noisy party, there is no doubt - very soon only bones, a pleasant feeling of satiety and excellent memories will remain from the chicken in tomato sauce. A bottle of light beer for chicken will make lunch more cheerful and festive. I found this wonderful culinary recipe in a very old culinary magazine of the seventies of the last century. At one time, chicken in tomato sauce was a very popular dish for family Sunday gatherings and small friendly celebrations, and then the culinary recipe was undeservedly forgotten and only recently I rediscovered it for myself. Sometimes it's useful to reinvent the wheel.