Chicken Parmigiana

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.

Sorry, comments are closed for this post.

Share On Facebook
Share On Twitter
Share On Google Plus