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4 pound Chicken, Whole
1 ounce Mushrooms, Dried
½ cup Olive Oil
1 Garlic Clove, Crushed
2 slice Ham, Finely Chopped
1 small Onion, Finely Chopped
½ cup Marsala
5 2/3 ounce Tomatoes, Peeled, Seeded & Chopped
2 Parsley, Sprigs Minced
Soak mushrooms in warm water 30 minutes. When soft, squeeze them dry and cut into thin strips. Cut chicken into serving pieces. Heat the oil and gently brown the pieces of chicken with the garlic, ham and onions.
When the garlic clove begins to brown, discard it and add the marsala. Season with salt and pepper, and add the mushrooms, tomatoes and parsley. Check and correct seasoning, and continue to cook gently 1 hour longer, or until the chicken is tender. If necessary, moisten with a little hot chicken stock. The sauce should be fairly thick
1 ounce Mushrooms, Dried
½ cup Olive Oil
1 Garlic Clove, Crushed
2 slice Ham, Finely Chopped
1 small Onion, Finely Chopped
½ cup Marsala
5 2/3 ounce Tomatoes, Peeled, Seeded & Chopped
2 Parsley, Sprigs Minced
Soak mushrooms in warm water 30 minutes. When soft, squeeze them dry and cut into thin strips. Cut chicken into serving pieces. Heat the oil and gently brown the pieces of chicken with the garlic, ham and onions.
When the garlic clove begins to brown, discard it and add the marsala. Season with salt and pepper, and add the mushrooms, tomatoes and parsley. Check and correct seasoning, and continue to cook gently 1 hour longer, or until the chicken is tender. If necessary, moisten with a little hot chicken stock. The sauce should be fairly thick
