| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Basque |
Main dish |
2 |
Servings |
INGREDIENTS
| 2 |
|
Chicken quarters |
| 1 |
tb |
Butter |
| 1 |
tb |
Bacon drippings |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Ground black pepper |
| 6 |
oz |
Saute'd button mushrooms |
| 1 |
sm |
Eggplant peeled and cut into fingers |
| 1 |
md |
Tomato, chopped into 8 pcs. |
| 1/2 |
|
Sweet green pepper, sliced |
| 4 |
sm |
Onions, peeled |
| 1 |
|
Garlic clove crushed but NOT peeled |
| 1/2 |
ts |
Dry basil |
| 1/2 |
ts |
Dry thyme |
| 1/3 |
c |
Dry white wine |
INSTRUCTIONS
Brown the chicken well in the butter and bacon
drippings. Season with salt and pepper, and place in
a deep casserole which has a cover. In the fat in
which the chicken was browned, stir together the
mushrooms, eggplant, tomato, green pepper, onions,
garlic, basil and thyme for 2 to 3 minutes until the
vegetables just begin to soften. Add to the
chicken in the casserole. Pour the wine into the
skillet, scrape loose any brown bits from the bottom
and pour with the wine over the chicken. Cover the
casserole and bake in a moderate oven (350 F.) for
about 45 minutes or until the chicken is tender.
Don't even consider using a crockpot; this is
enormously superior. NOTE: The small amount of wine
is all the liquid needed. Plenty of
water is released from the vegetables, so there
is no danger of
the food going dry and burning.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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