CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
|
Chicken |
6 |
Servings |
INGREDIENTS
3 1/2 |
lb |
Chicken cut into 6 serving |
|
|
Pieces |
2 |
T |
Olive oil |
2 |
oz |
Butter |
|
|
Freshly ground black pepper |
2 |
oz |
Parma ham or smoked ham in |
|
|
One piece, finely diced |
2 |
|
Garlic, finely crushed |
4 |
|
Sage leaves, crumbled |
4 |
oz |
Dry white wine, Frascati? |
4 |
oz |
Dry marsala |
1 |
|
14 oz tomatoes chopped |
1 |
oz |
Tomato puree |
INSTRUCTIONS
Method ====== Heat the oil and butter in a wide, deep frying pan and
briskly fry the chicken pieces, turning often, until golden brown all
over. Pour off half the fat and add the pepper, the ham, garlic and
sage leaves. Saute for a couple of minutes. Pour in the white wine and
the marsala, bring to the boil and bubble gently for about a minute,
then lower the heat and continue cooking over a medium heat until the
wine has evaporated. Add the tomatoes to the pan with the tomato puree
and stir well to blend in all the crispy bits and pan juices. Check
seasoning - with the Parma ham you should not need salt ~ and continue
cooking for about 15-20 minutes, stirring occasionally to prevent
burning, until the sauce has reduced by half. It should be thick and
dark but not too plentiful. Transfer the chicken to a warmed
earthenware serving dish and serve with a simple green vegetable or
salad of mixed green leaves dressed with virgin olive oil and lemon
juice. John Burden 2:255/1 From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini
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