Chicken with Grated Cheese (Pollo Parmigiana) recipe
ingredients
2 kg (4 lb) Chicken, cut into serving pieces
Salt and pepper to taste
125 ml (4 fl oz) 1/2 cup Olive oil
125 g (4 oz) 1 cup Mushrooms, sliced
1 Medium green pepper, pith and seeds removed and thinly sliced
3 Medium onions, sliced
2 Garlic, crushed
1 tsp Dried oregano
425 g (14 oz) Canned peeled tomatoes, chopped
4 Tbs Dry white wine or sherry
75 g (3 oz) 3/4 cup Parmesan cheese, grated
Salt and pepper to taste
125 ml (4 fl oz) 1/2 cup Olive oil
125 g (4 oz) 1 cup Mushrooms, sliced
1 Medium green pepper, pith and seeds removed and thinly sliced
3 Medium onions, sliced
2 Garlic, crushed
1 tsp Dried oregano
425 g (14 oz) Canned peeled tomatoes, chopped
4 Tbs Dry white wine or sherry
75 g (3 oz) 3/4 cup Parmesan cheese, grated
method
1. Preheat the oven to moderate 180°C (Gas Mark 4, 350°F). Rub the chicken pieces with salt and pepper and set aside.
2. Heat the olive oil in a large flameproof casserole. Add the chicken pieces and fry until they are evenly browned. Add the mushrooms, pepper, onions, garlic, oregano, tomatoes and can juice and wine or sherry, and bring to the boil, stirring occasionally. Cover the casserole and transfer it to the oven. Bake for 1 1/2 to 1 3/4 hours, or until the chicken is cooked through and tender.
3. Sprinkle one-third of the grated cheese over the top of the mixture and serve at once, with the remaining grated cheese.
2. Heat the olive oil in a large flameproof casserole. Add the chicken pieces and fry until they are evenly browned. Add the mushrooms, pepper, onions, garlic, oregano, tomatoes and can juice and wine or sherry, and bring to the boil, stirring occasionally. Cover the casserole and transfer it to the oven. Bake for 1 1/2 to 1 3/4 hours, or until the chicken is cooked through and tender.
3. Sprinkle one-third of the grated cheese over the top of the mixture and serve at once, with the remaining grated cheese.
serving amount
4 - 6 servings
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more information
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