Yield: 6 Servings
|3 tablespoons||Chopped onion|
|2 \N||3-lb. chickens|
|¼ cup||Minced garlic|
|3 tablespoons||Peanut oil|
|4 cups||Chopped mushrooms|
|6 tablespoons||Chopped Prosciutto|
|⅔ cup||Minced parsley|
|⅔ cup||Cocktail sherry (up to)|
|5 cups||Chicken stock|
|\N \N||Salt and pepper to taste|
1. In a saucepan with a lid, cook onions with 1 tbs. oil and water, covered, until onions are transparent and soft. Reserve.
2. Cut chickens in half. Remove back, wing tips and leg knuckle bone; reserve for another use or discard.
3. Cut each half into wings, legs, thighs and breasts. Cut each wing into 2 pieces, each leg into 2 pieces,etc., cutting the chicken into small pieces with heavy strokes of a sharp cleaver or chef's knife. The result will be 20 to 24 pieces of chicken.
4. In a large, deep saucepan over high heat, cook the garlic in peanut oil just until light brown. Add chicken pieces and sear on all sides by shaking the pan back and forth. Add the cooked onion, mushrooms, prosciutto, basil, oregano, paprika and parsley. Add sherry and 1 cup Chicken Stock. Cover and reduce heat to medium. 5. As liquid is reduced, add more Chicken Stock, 1 cup at a time, re-cover and continue cooking until chicken is tender.
Season to taste with salt and pepper. Total cooking time is 30 to 40 minutes.
3400 OSAGE, DENVER
WINE:LA RIPA, CHIANTI CLASSIC 74 From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .