Chicken
with
Mushrooms
and
Red
Wine
3
lb
chicken
1
1/2
lb
fresh
mushrooms
5
ounces
tomato
paste
1
tbsp
crushed
garlic
1
large
onion
finely
chopped
3
tbsp
vegetable
oil
Salt
and
pepper
to
taste
2
tbsp
chopped
parsley
1/2
cup
dry
sherry
1/2
cup
dry
red
wine
6
cloves
garlic
Cut
the
chicken
into
serve
size
pieces
and
mix
with
the
garlic,
onions,
sherry,
1
tablespoon
parsley,
cloves,
salt
and
pepper.
Allow
to
marinate
for
30
minutes
or
desirably
overnight
in
the
fridge.
Clean
the
mushrooms
and
cut
into
1
cm
thick
slices.
Heat
oil
in
a
deep
saucepan
to
simmering
point.
Add
the
marinated
chicken
pieces
and
marinade
into
the
pan.
Stir
thoroughly
and
cook
until
the
chicken
pieces
are
fried
to
a
golden
brown
colour.
Be
careful
not
to
overcook.
Stir
in
the
tomato
paste.
Mix
thoroughly
and
add
1/2
cup
of
hot
water.
Mix
well,
cover
and
allow
to
simmer
for
10
minutes.
Add
1/4
cup
of
red
wine
and
allow
to
simmer
for
5
minutes.
If
necessary,
add
a
little
hot
water
to
avoid
the
sauce
from
drying
up
or
to
your
preference.
Add
the
sliced
mushrooms
and
carefully
mix
with
the
chicken
pieces
and
sauce.
Avoid
crushing
the
chicken
or
sliced
mushrooms.
Add
1/4
cup
of
red
wine.
Simmer
over
low
heat
for
15
minutes
or
until
mushroom
pieces
are
thoroughly
cooked.
Keep
saucepan
covered
or
uncovered,
depending
upon
your
preferred
sauce
consistency.
Transfer
chicken,
mushrooms
and
sauce
into
a
serving
dish.
Sprinkle
with
1
tbsp
of
finely
chopped
parsley.
Serve
on
a
bed
of
rice
with
a
lettuce
salad.
Submitted By (Miki)
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