Pollo alla fiorentina (chicken florentine sty
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Whole chicken . |
| 1 | ounce | Dried mushrooms |
| ½ | cup | Olive oil |
| 1 | clove | Garlic, crushed |
| 2 | slices | Fat salt pork or |
| Ham, finely chopped | ||
| 1 | small | Onion, finely chopped |
| ½ | cup | Marsala or dry white wine |
| Salt and pepper to taste | ||
| ⅓ | pounds | Tomatoes, peeled, |
| Seeded, and chopped | ||
| 2 | Sprigs parsley, | |
| Finely chopped | ||
Directions
Soak the mushrooms in warm water for 30 minutes. When soft, squeeze them dry and cut them into thin strips. Cut the chicken into serving pieces. Heat the oil and gently brown the pieces of chicken with the garlic, fat pork, 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 for about 1 hour longer, or until the chicken is tender. If necessary, moisten with a little hot chicken stock. The sauce should be fairly thick. Pat McGibbony-Mangum--------Sierra Vista, AZ