Fried chicken roman style (from england) Recipe

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Fried chicken roman style (from england)

Artist:	_	Yield:	6
Categories:	Chicken, Fried, Medieval, Poultry, Roman	Rating:	0
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Ingredients:

3 1/2	lbs	Chicken cut into 6 serving
		Pieces
2	tbsp	Olive oil
2	oz	Butter
		Freshly ground black pepper
2	oz	Parma ham or smoked ham in
		One piece, finely diced
2	cl	Garlic, finely crushed
4		Sage leaves, crumbled
4	oz	Dry white wine (Frascati?)
4	oz	Dry marsala
1	can	(14 oz) tomatoes, chopped
1	oz	Tomato puree

Procedures:

1	Method ====== heat the oil and butter in a wide, deep frying pan and briskly fry the chicken pieces, turning often, until golden brown all over.
2	Pour off half the fat and add the pepper, the ham, garlic and sage leaves.
3	Saute for a couple of minutes.
4	Pour in the white wine and the marsala, bring to the boil and bubble gently for about a minute, then lower the heat and continue cooking over a medium heat until the wine has evaporated.
5	Add the tomatoes to the pan with the tomato puree and stir well to blend in all the crispy bits and pan juices.
6	Check seasoning - with the parma ham you should not need salt - and continue cooking for about 15-20 minutes, stirring occasionally to prevent burning, until the sauce has reduced by half.
7	It should be thick and dark but not too plentiful.
8	Transfer the chicken to a warmed earthenware serving dish and serve with a simple green vegetable or salad of mixed green leaves dressed with virgin olive oil and lemon juice.
9	John burden 2:255/1