2 quartered broiler-fryers
1 1/2 teaspoon salt
2 tablespoon olive or salad oil
1 garlic clove, crushed
1/2 teaspoon dried basil leaves
4 ripe tomatoes (2 lb)
1/2 teaspoon sugar
1 cup dry white wine
3 tablespoon flour
1/8 teaspoon pepper
4 tablespoon butter or margarine
1/2 teaspoon dried thyme leaves
1 tablespoon parsley, chopped
3 tablespoon tomato paste
2 tabasco drops
1/2 lb fresh mushrooms
2 chicken livers, washed
2 mushrooms, finely chopped
8 white toast slices
1/4 cup finely chopped onions
1/4 cup butter or margarine
1 chppped parsley
1. Wash chicken under cold water; dry well on paper towels. On sheet of waxed paper, combine flour, salt and pepper; mix well. Roll chicken pieces in flour mixture, coating evenly. In a 5-quart Dutch oven, slowly heat the olive oil and 2 tablespoons butter.
2. Add chicken pieces to hot fat in a single layer; saute on all sides, turning with tongs, until nicely browned - 10 minutes. Remove chicken as it browns. Brown rest of chicken; remove and set aside. Add the garlic, thyme, basil and parsley to Dutch oven.
3. Saute herbs, stirring, over medium heat 5 minutes. If using fresh tomatoes, scald in boiling water; peel skins. Cut tomatoes in quarters; add to Dutch oven. (if using canned tomatoes, add with liquid.) Add tomato paste, sugar, Tobasco and 3/4 cup of the wine.
4. Stir to mix well. Place chicken in sauce. Bring to boiling; reduce heat; simmer, covered, 40 minutes. Meanwhile, wash mushrooms; slice through stem, 1/4 inch thick. In 2 tablespoons remaining butter in small skillet, saute mushrooms about 5 minutes, stirring.
5.Add sliced mushrooms to chicken; cook, covered, 10 minutes longer. About 10 minutes before serving, drain chicken livers on paper towels; halve. Saute livers, chopped onion and chopped mushrooms in 2 tablespoons hot butter, stirring, about 5 minutes.
6.Mash with fork; add 1 tablespoon soft butter; mix well. Cut toast with heart-sharp cutter; spread with remaining butter, then with liver mixture. Stir 1/4 cup wine into sauce. Arrange chicken, with sauce and toast, on a platter. Sprinkle with parsley
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