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Ingredientes
- 3 1/2 lb Chicken cut into 6 serving Pcs
- 2 Tbsp. Extra virgin olive oil
- 2 ounce Butter Freshly grnd black pepper
- 2 ounce Parma ham or possibly smoked ham in One piece, finely diced
- 2 cl Garlic, finely crushed
- 4 x Sage leaves, crumbled
- 4 ounce Dry white wine (Frascati)
- 4 ounce Dry marsala
- 1 can (14 ounce) tomatoes, minced
- 1 ounce Tomato puree
Direcciones
- Method = Heat the oil and butter in a wide, deep frying pan and briskly fry the chicken pcs, turning often, till golden all over.
- Pour off half the fat and add in the pepper, the ham, garlic and sage leaves.
- Saute/fry for a couple of min. 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 till the wine has evaporated. Add in 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 shouldn't need salt - and continue cooking for about 15-20 min, stirring occasionally to prevent burning, till 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 possibly salad of mixed green leaves dressed with virgin extra virgin olive oil and lemon juice. John Burden 2:\255/1
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 278g | |
| Recipe makes 6 servings | |
| Calories 561 | |
| Calories from Fat 357 | 64% |
| Total Fat 39.9g | 50% |
| Saturated Fat 13.4g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 162mg | 54% |
| Sodium 362mg | 15% |
| Potassium 488mg | 14% |
| Total Carbs 5.15g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 2.62g | 2% |
| Protein 35.63g | 57% |
