INGREDIENTS:
1 roasting chicken 2 kg/4 lbs.
Flour/salt/pepper/dried parsley
2 oz. butter
1 tablespoon olive oil
2 medium, mild...
More...
INGREDIENTS:
1 roasting chicken 2 kg/4 lbs.
Flour/salt/pepper/dried parsley
2 oz. butter
1 tablespoon olive oil
2 medium, mild onions, chopped and peeled
3 cloves garlic, peeled and finely chopped
1 400 gram tin plum tomatoes or
½ kilo/ 1 lb. ripe tomatoes, skinned and chopped
2 tablespoons tomato puree or concentrate
1 level teaspoon soft brown sugar
2 teaspoons salt
1 teaspoon each, minced oregano, basil and parsley
200g/8 oz. button mushrooms, trimmed and sliced
125 ml. (¼ pint) Marsala or red wine.
DIRECTIONS:
Cut the chicken into 6 pieces or buy a ready jointed chicken.
Coat each piece in the seasoned flour. Melt the butter and oil in a heavy bottomed pan and fry the chicken pieces until well browned. Remove to a cassarole/oven dish.
Add the onions and garlic to the remaining butter and fry gently until golden brown, then add the mushrooms and fry, stirring for a few minutes until the mushrooms have absorbed the remaining butter and oil.
Put all the remaining ingredients into the pan, bring to a boil, stirring constantly. Turn off the heat and pour the sauce over the chicken. Bake in a gas Mark 3 170’C /400’F oven for one hour, covered.
Serve with fresh pasta and a green salad.
Add Tag 
Add Comment 
Flag Content 
| 
| 
| 
| 
| 
| 
| 
