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| Home -> [Entrees, Poultry] -> [Pollo alla fiorentina (chicken florentine sty Recipe] |
Pollo alla fiorentina (chicken florentine sty
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Entrees, Poultry |
Rating: |
0 |
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Ingredients:
| 4
| lbs | Whole chicken . | | 1
| oz | Dried mushrooms | | 1/2
| cup | Olive oil | | 1
| cl | Garlic, crushed | | 2
| slice | Fat salt pork or | | | Ham, finely chopped | | 1
| small | Onion, finely chopped | | 1/2
| cup | Marsala or dry white wine | | | Salt and pepper to taste | | 1/3
| lbs | Tomatoes, peeled | | | Seeded, and chopped | | 2
| | Sprigs parsley | | | Finely chopped |
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Procedures:
| 1 | Soak the mushrooms in warm water for 30 minutes. | | 2 | When soft, squeeze them dry and cut them into thin strips. | | 3 | Cut the chicken into serving pieces. | | 4 | Heat the oil and gently brown the pieces of chicken with the garlic, fat pork, and onions. | | 5 | When the garlic clove begins to brown, discard it and add the marsala. | | 6 | Season with salt and pepper, and add the mushrooms, tomatoes, and parsley. | | 7 | Check and correct seasoning, and continue to cook gently for about 1 hour longer, or until the chicken is tender. | | 8 | If necessary, moisten with a little hot chicken stock. | | 9 | The sauce should be fairly thick. | | 10 | Pat mcgibbony-mangum--------sierra vista, az |
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