Pollo alla romano

Yield: 4 Servings

Measure 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

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, .

Similar recipes