| 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”