| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Poultry, Main dish |
4 |
Servings |
INGREDIENTS
| 4 |
lb |
Whole chicken . |
| 1 |
oz |
Dried mushrooms |
| 1/2 |
c |
Olive oil |
| 1 |
cl |
Garlic, crushed |
| 2 |
sl |
Fat salt pork or |
|
|
Ham, finely chopped |
| 1 |
sm |
Onion, finely chopped |
| 1/2 |
c |
Marsala or dry white wine |
|
|
Salt and pepper to taste |
| 1/3 |
lb |
Tomatoes, peeled, |
|
|
Seeded, and chopped |
| 2 |
|
Sprigs parsley, |
|
|
Finely chopped |
INSTRUCTIONS
Soak the mushrooms in warm water for 30 minutes. When soft, squeeze them
dry and cut them into thin strips. Cut the chicken into serving pieces.
Heat the oil and gently brown the pieces of chicken with the garlic, fat
pork, and onions. When the garlic clove begins to brown, discard it and add
the Marsala. Season with salt and pepper, and add the mushrooms, tomatoes,
and parsley. Check and correct seasoning, and continue to cook gently for
about 1 hour longer, or until the chicken is tender. If necessary, moisten
with a little hot chicken stock. The sauce should be fairly thick. Pat
McGibbony-Mangum--------Sierra Vista, AZ
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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