A casserole good enough for a party yet inexpensive enough for an everyday meal, Chicken Parmigiana is good served zvith
buttered noodles or rice.
1 x 4 lb. chicken, cut into serving
1 teaspoon salt
1 teaspoon freshly ground black
pepper 4 fl. oz. olive oil 4 oz. mushrooms, wiped clean and sliced
1 medium-sized green pepper, white pith removed, seeded and finely sliced
3 medium-sized onions, finely
2 garlic cloves, finely chopped
1 teaspoon dried thyme
1 lb. tomatoes, peeled, seeded and chopped or 14 oz. canned tomatoes
4 tablespoons dry, pale sherry
3 oz. Parmesan cheese, grated
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
On a chopping board, rub the chicken pieces with salt and pepper and set aside.
In a large flameproof casserole heat the olive oil over moderate heat. Add the chicken pieces and brown them for 5 to 7
minutes on both sides. Add the mush-rooms, green pepper, onions, garlic, thyme, tomatoes and sherry and bring to the boil.
Cover the casserole and place it in the centre of the oven to bake for 1
½ to If hours, or until the chicken is tender when pierced with a fork.
Sprinkle about one-third of the Par-mesan cheese on top of the dish and serve the rest as an accompaniment.