1 tablespoon olive oil
6 cloves garlic, husked and chopped
1 pound chicken, cut into pieces
1 (14.5 ounce) can chopped tomatoes
1 teaspoon salt
1 quart heavy whipping cream
1/2 cup wine
1 (24 fluid ounce) can chicken broth
1 cup canned sliced tomatoes
1/2 cup chopped spinach
1 (12 ounce) can tomato sauce
1 (4.25 ounce) can tomato paste
4 (3.5 ounce) cans tomato juice
2 (7 ounce) cans whole peeled tomatoes
1 cup white sugar
1 (1.25 ounce) package ground cayenne pepper (optional)
1 teaspoon ground cayenne pepper
Heat oil in a skillet over medium-high heat. Saute garlic and tomatoes for 5 minutes; stir.
In a large bowl, combine tomatoes, meat mixture, salt and whipping cream. Bring to a boil, then reduce heat to low, cover and simmer over low heat for 15 minutes. Stir in wine, tomato sauce, canned tomato paste, tomato juice, whole tomatoes, sugar and pepper.