Yield: 1 Servings
|1 \N||Clove garlic, cut in half|
|⅓ cup||Olive oil|
|1 \N||Frying chicken (2 - 3 lbs.), cut up|
|4 \N||Green onions, sliced|
|1 can||(small) black olives, drained (2 1/4 oz.)|
|\N \N||Salt and pepper|
|½ pounds||Fresh mushrooms , sliced|
|1½ \N||Stalks celery, thinly sliced|
|¼ cup||Dry sherry|
source: Garden of Eatin' - Temple Isiah Sisterhood, Palm Springs, Calif.
Saute' garlic in olive oil. Sprinkle chicken with all the seasonings. Place in frying pan, seasoned side down, and brown well. Season second side of chicken pieces with salt and pepper and paprika and turn chicken over and sprinkle with sliced onion and mushrooms. Brown chicken well on second side, allowing onions to saute' until limp and golden. Add green onions, celery and olives and cook for just a few minutes. Pour sherry over chicken and bake in moderate 350 degree oven for 15 minutes.
Posted to JEWISH-FOOD digest V97 #026 by alotzkar@... (Al) on Jan 22, 1997.