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

Procedures :
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.
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Category : Salad