Chicken a la mallorquina part two

6 servings

Ingredients

Quantity Ingredient
E *****

Directions

Dry the chicken pieces thoroughly with pepar towels. season with salt and pepper. In a large skillet or chicken fryer, heat 4 tbsp of olive oil. Add chicken pieces a few at a time and brown then on all sides over medium heat, partially covered. Remove each piece as finished and reserve. Add a little more ol Add the procuitto, tomatoes and tomato paste, if desired. Bring to a boil and cook, uncovered,over high heat until most of the tomato juice has evaporated. Add the wine, Bouquet Garni and chicken stock. Bring to a boil and return chicken pieces to the pan. season again. Cover the pan and simmer on top of the stove over low heat for 45 minutes or until the chicken is tender. While the chicken is cooking, heat Season them with salt and pepper and sprinkle them with 2 tb of minced parsley and the remaining minced garlic. reserve. When the chicken is done, remove it with a slotted spoon to a serving platter. Raise the heat and reduce the sauce until it is thick e Garnish with more minced parsely and the fried bread. From "Seasonal Kitchnes, a Celebration of Fresh Foods." by Perle Meyers Shared by Terri Wolton on the Echo Board, and formatted for MM by Marge Nemeth.

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