Fasting, rather than fleshly efforts, should be one of our first defenses against “persecution” from family, schoolmates, neighbors, or coworkers because of our faith. Typically we’re tempted to strike back with anger, verbal abuse, counteraccusations, or even legal action. But instead of political maneuvering, gossiping, and imitating the worldly tactics of our enemies, we should appeal to God with fasting for protection and deliverance.

Donald S. Whitney

CATEGORY	CUISINE	TAG	YIELD
Meats	Italian	Chicken, Italian	8	Servings

INGREDIENTS

2		Quartered broiler-fryers
3	tb	Flour
1 1/2	ts	Salt
1/8	ts	Pepper
2	tb	Olive or salad oil
4	tb	Butter or margarine
1		Garlic clove; crushed
1/2	ts	Dried thyme leaves
1/2	ts	Dried basil leaves
1	tb	Parsley; chopped
4		Ripe tomatoes (2 lb)
3	tb	Tomato paste
1/2	ts	Sugar
2		Tabasco drops
1	c	Dry white wine
1/2	lb	Fresh mushrooms
2		Chicken livers; washed
1/4	c	Finely chopped onions
2		Mushrooms; finely chopped
1/4	c	Butter or margarine
8		White toast slices
		Chppped parsley

INSTRUCTIONS

GARNISH
1. Wash chicken under cold water; dry well on paper towels. On sheet of
waxed paper, combine flour, salt and pepper; mix well. Roll chicken pieces
in flour mixture, coating evenly. In a 5-quart Dutch oven, slowly heat the
olive oil and 2 tablespoons butter.
2. Add chicken pieces to hot fat in a single layer; saute on all sides,
turning with tongs, until nicely browned - 10 minutes. Remove chicken as it
browns. Brown rest of chicken; remove and set aside. Add the garlic, thyme,
basil and parsley to Dutch oven.
3. Saute herbs, stirring, over medium heat 5 minutes. If using fresh
tomatoes, scald in boiling water; peel skins. Cut tomatoes in quarters; add
to Dutch oven. (if using canned tomatoes, add with liquid.) Add tomato
paste, sugar, Tobasco and 3/4 cup of the wine.
4. Stir to mix well. Place chicken in sauce. Bring to boiling; reduce heat;
simmer, covered, 40 minutes. Meanwhile, wash mushrooms; slice through stem,
1/4 inch thick. In 2 tablespoons remaining butter in small skillet, saute
mushrooms about 5 minutes, stirring.
5. Add sliced mushrooms to chicken; cook, covered, 10 minutes longer. About
10 minutes before serving, drain chicken livers on paper towels; halve.
Saute livers, chopped onion and chopped mushrooms in 2 tablespoons hot
butter, stirring, about 5 minutes.
6. Mash with fork; add 1 tablespoon soft butter; mix well. Cut toast with
heart-sharp cutter; spread with remaining butter, then with liver mixture.
Stir 1/4 cup wine into sauce. Arrange chicken, with sauce and toast, on a
platter.  Sprinkle with parsley
Posted to recipelu-digest Volume 01 Number 576 by P&S Gruenwald
<sitm@ne.infi.net> on Jan 22, 1998

A Message from our Provider:

“God loves each of us as if there were only one of us. #Augustine”