Pollo alla romano
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Young fryer; cut in serving pieces | |
| Olive oil | ||
| Salt & pepper | ||
| ¼ | cup | Olive oil |
| 1 | slice | Bacon; thick, diced |
| 1 | Clove garlic; halved | |
| 1 | teaspoon | Fresh rosemary; minced |
| ½ | cup | White wine |
| 2 | teaspoons | Tomato paste |
| ¼ | cup | Chicken stock; or more |
Directions
Rub pieces of chicken with olive oil, salt and pepper. In a heavy frying pan, heat ¼ cup olive oil; add diced bacon and garlic. Saut‚ a few seconds and then put in chicken. Cook until golden brown on all sides.
Sprinkle chicken with rosemary; then add wine, continuing to cook until liquid is reduced by half. Remove garlic. Stir in tomato paste and chicken stock. Cook until chicken is tender and sauce is reduced to a moderate amount. Makes 4 portions.
SANSONE'S SHOW PLACE OF SOUTH
701 E. KINGS HIGHWAY
SHREVEPORT, LA
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .