Title: Fried Chicken Roman Style (From England)
Categories: Chicken
Yield: 6 Servings

3 1/2 lb Chicken cut into 6 serving
Pieces
2 tb Olive oil
2 oz Butter
Freshly ground black pepper
2 oz Parma ham or smoked ham in
One piece, finely diced
2 cl Garlic, finely crushed
4 Sage leaves, crumbled
4 oz Dry white wine (Frascati?)
4 oz Dry marsala
1 cn (14 oz) tomatoes, chopped
1 oz Tomato puree

Method ====== Heat the oil and butter in a wide, deep frying pan and
briskly fry the chicken pieces, turning often, until golden brown all over.
Pour off half the fat and add the pepper, the ham, garlic and sage leaves.
Saute for a couple of minutes. Pour in the white wine and the marsala,
bring to the boil and bubble gently for about a minute, then lower the heat
and continue cooking over a medium heat until the wine has evaporated. Add
the tomatoes to the pan with the tomato puree and stir well to blend in all
the crispy bits and pan juices. Check seasoning - with the Parma ham you
should not need salt - and continue cooking for about 15-20 minutes,
stirring occasionally to prevent burning, until the sauce has reduced by
half. It should be thick and dark but not too plentiful. Transfer the
chicken to a warmed earthenware serving dish and serve with a simple green
vegetable or salad of mixed green leaves dressed with virgin olive oil and
lemon juice. John Burden 2:\255/1

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini