| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Italian |
Poultry, Main dish |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Dry white wine |
| 1/4 |
c |
Shallots |
| 2 |
tb |
Olive oil |
| 1 |
tb |
Chopped fresh sage |
|
|
Or 1 ts dry |
| 1 |
tb |
Chopped fresh rosemary |
|
|
Or 1 ts dry |
| 4 1/2 |
lb |
Chickens (2) |
|
|
Sauce |
| 3 |
c |
Chicken stock |
| 1 |
c |
Beef stock |
| 1/2 |
c |
Plum tomatoes, seeded, diced |
| 1/2 |
c |
Dry marsala |
| 2 |
tb |
Butter, chilled, cut up |
| 2 |
tb |
Italian parsley, chopped |
INSTRUCTIONS
FOR CHICKEN: Mix wine, shallotsoil, sage and rosemary in a 15 x10x2-
inch glass baking dish. Add chicken ;turn to coat. Cover and refrigerate
at least 4 hours or overnight, turning occasionally.
: Preheat oven to 400F. Heat heavy large skillet over high heat.
Remove chicken from marinade; discard marinade. Sprinkkle chicken with salt
and pepper. Working in batches, add chicken to skillet, skin side down and
cook until golden brown, about 4 minutes. Transfer chicken to a heavy large
rimmed baking sheet (do not clean skillet). Roast chicken in oven until
cooked through, about 30 minutes. MEANWHILE PREPARE SAUCE: Pour off fat
from skillet chicken waas cooked in. Add both stocks to skillet and bring
to boil at high heat, scraping up any browned bits. Boil until reduced to
two cups, about 15 minutes. Add tomatoes aand Marsala and boil until
reduced to 3/4 cup, about 10 minutes. Strain.
: Transfer chicken to platter. Pour pan juices into glass measuring
cup. Add juices to skillet with sauce. Bring to boil. remove from heat.
Gradually wisk butter into sauce. Stir in parsley. Season with pepper.
spoon sauce over chicken. Bon-App---3/96 Walt
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“If the church wants a better pastor, it only needs to pray for the one it has.”