Name: Pollo Al Vino Bianco
Ingredients: 3 tb Chopped onion; 1 tb Oil; 2 tb Water; 2 3-lb. chickens; 1/4 c Minced garlic; 3 tb Peanut oil; 4 c Chopped mushrooms; 6 tb Chopped Prosciutto; 1 ts Basil; 1/4 ts Oregano; 1/2 ts Paprika; 2/3 c Minced parsley; 2/3 c Cocktail sherry (up to); 5 c Chicken stock; Salt and pepper to taste

Let us all be on our guard against the love of money. The world is full of it in our days. The plague is abroad. Thousands who would abhor the idea of worshiping Juggernaut, are not ashamed to make an idol of gold. We are all liable to the infection, from the least to the greatest. We may love money without having it, just as we may have money without loving it. It is an evil that works very deceitfully. It carries us captives before we are aware of our chains. Once let it get the mastery, and it will harden, paralyze, scorch, freeze, blight, and wither our souls. It overthrew an apostle of Christ. Let us take heed that it does not overthrow us. One leak may sink a ship. One unmortified sin may ruin a soul.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Italian	Poultry	6	Servings

INGREDIENTS

3	tb	Chopped onion
1	tb	Oil
2	tb	Water
2		3-lb. chickens
1/4	c	Minced garlic
3	tb	Peanut oil
4	c	Chopped mushrooms
6	tb	Chopped Prosciutto
1	ts	Basil
1/4	ts	Oregano
1/2	ts	Paprika
2/3	c	Minced parsley
2/3	c	Cocktail sherry (up to)
5	c	Chicken stock
		Salt and pepper to taste

INSTRUCTIONS

1. In a saucepan with a lid, cook onions with 1 tbs. oil and water,
covered, until onions are transparent and soft. Reserve.
2. Cut chickens in half. Remove back, wing tips and leg knuckle bone;
reserve for another use or discard.
3. Cut each half into wings, legs, thighs and breasts. Cut each wing into 2
pieces, each leg into 2 pieces,etc., cutting the chicken into small pieces
with heavy strokes of a sharp cleaver or chef's knife. The result will be
20 to 24 pieces of chicken.
4. In a large, deep saucepan over high heat, cook the garlic in peanut oil
just until light brown. Add chicken pieces and sear on all sides by shaking
the pan back and forth. Add the cooked onion, mushrooms, prosciutto, basil,
oregano, paprika and parsley. Add sherry and 1 cup Chicken Stock. Cover and
reduce heat to medium. 5. As liquid is reduced, add more Chicken Stock, 1
cup at a time, re-cover and continue cooking until chicken is tender.
Season to taste with salt and pepper.  Total cooking time is 30 to 40
minutes.
LITTLE PEPINA'S
3400    OSAGE, DENVER
WINE:LA RIPA, CHIANTI CLASSIC 74
From the <Micro Cookbook Collection of Italian Recipes>.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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