| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Clove garlic, cut in half |
| 1/3 |
c |
Olive oil |
| 1 |
|
Frying chicken (2 – 3 lbs.), cut up |
| 4 |
|
Green onions, sliced |
| 1 |
cn |
(small) black olives, drained (2 1/4 oz.) |
|
|
Salt and pepper |
|
|
Paprika |
| 1 |
md |
Onion |
| 1/2 |
lb |
Fresh mushrooms , sliced |
| 1 1/2 |
|
Stalks celery, thinly sliced |
| 1/4 |
c |
Dry sherry |
INSTRUCTIONS
source: Garden of Eatin' - Temple Isiah Sisterhood, Palm Springs, Calif.
Saute' garlic in olive oil. Sprinkle chicken with all the seasonings. Place
in frying pan, seasoned side down, and brown well. Season second side of
chicken pieces with salt and pepper and paprika and turn chicken over and
sprinkle with sliced onion and mushrooms. Brown chicken well on second
side, allowing onions to saute' until limp and golden. Add green onions,
celery and olives and cook for just a few minutes. Pour sherry over chicken
and bake in moderate 350 degree oven for 15 minutes.
Posted to JEWISH-FOOD digest V97 #026 by alotzkar@direct.ca (Al) on Jan 22,
1997.
A Message from our Provider:
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