| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Poultry | 4 | Servings |
INGREDIENTS
| 1 | Chicken; cut up | |
| Butter & oil | ||
| 2/3 | c | White wine |
| Salt & pepper to taste | ||
| 3 | Or | |
| 4 | Anchovies | |
| 1/4 | c | Chopped fresh Italian parsley |
| 1 | Clove (large) garlic; pressed | |
| 1/4 | c | White wine vinegar with: |
| 3/4 | c | Water |
INSTRUCTIONS
Fry chicken in small amount of oil & butter until golden brown, turning frequently. Add salt, pepper & wine. Cook over fairly low heat until chicken is done & liquid is reduced somewhat. Keep pan covered most of the time. Make a paste using remaining ingredients & add to chicken, mixing well. Cover & allow to steam over fairly high heat for about 5 minutes. Serves 4. Very good with mashed potatoes. MRS B.S. (NOVIE) GILLESPIE From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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