| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry |
2 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Chicken |
| 1/2 |
c |
Olive oil |
| 1 |
|
Garlic clove |
| 1 |
|
Onion; cut in 1/2 rings |
| 1 |
|
Green pepper; in 1/2 rings |
| 2 |
c |
Chicken gravy |
| 1 |
tb |
Salt |
| 1/4 |
c |
Red wine |
| 20 |
|
Mushroom buttons or slices |
| 1/4 |
c |
Parmesan cheese; grated |
| 1/4 |
c |
Almonds; toasted & grated |
| 1 |
|
Parsley leaves |
INSTRUCTIONS
Roast chicken until half done. Heat olive oil and simmer garlic, onion,
and green pepper in the oil. When half done add chicken gravy and salt.
Bring to a boil and add red wine and mushrooms. Remove chicken from bones
and place in casserole dish. Cover chicken with sauce and sprinkle with
parmesan cheese. Bake in 350 deg. oven for 30 minutes or until cheese is au
gratin style. Garnish with parsley leaves and chopped toasted almonds.
From: "The Gasparilla Cookbook"
Recipe from: The Columbia Restaurant; Tampa, Fl.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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