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

pieces

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

sliced

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.

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