You can use a whole chicken or whatever assortment of breasts, thighs or drumsticks is on sale. The point of this dish is that it is a hunter’s meal. Tomatoes and mushrooms are a must, the rest is sort of optional and you can use rabbit if that is all you have.
1 4-pound chicken, cut up or assorted pieces
½ cup flour seasoned with salt and pepper
¼ cup olive oil
2-3 shallots chopped
4-6 cloves garlic, chopped
1 small can tomato paste
½ cup dry white wine
1 tsp salt or to taste
¼ tsp black or white pepper
¾ cup chicken stock
1 bay leaf
½ tsp thyme
½ tsp marjoram
2 14 ½ oz cans diced tomatoes
1 cup sliced mushrooms, or more as desired
Serve with: Spaghetti or other pasta, cooked al dente.
Source: "Joy of Cooking" with amendments.
Created with the Personal Edition of HelpNDoc: Easily create CHM Help documents