| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Italian, Chicken, Main dish | 8 | Servings |
INGREDIENTS
| 4 | lb | Roasting chicken, cut up |
| 1/4 | c | Flour |
| Salt/pepper | ||
| 1/4 | c | Butter |
| 2 | tb | Olive oil |
| 1 | md | Onion, finely chopped |
| 1 | Garlic clove, chopped | |
| 2 | md | Carrots, grated |
| 2 | Stalks celery, finely chop | |
| 1 | sl | Ham, chopped |
| Juice of 1/2 lemon | ||
| 1/2 | lb | Mushroooms, sliced |
| 1 1/4 | c | Dry white wine |
| 1 | c | Chicken broth |
| 1/2 | ts | Rosemary |
INSTRUCTIONS
Dust chicken well with flour seasoned with salt and pepper. Heat the butter and oil in a large pan. Add chicken and fry until brown and crisp all over. Remove to a plate. Add onion, garlic, carrots, celery, and ham to pan. Saute over low heat until soft but not brown. Add lemon juice, mushrooms, wine, chicken broth, salt, pepper, and rosemary. Bring to a high simmer. Add browned chicken, lower heat and cover. Simmer gently for 45 minutes or until chicken is fork tender. Posted to MM-Recipes Digest by Paula <demoness@bellatlantic.net> on Sep 17, 1998
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