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Chicken Basque


3 Pounds Chicken parts
2 Tablespoons Shortening
Salt
Pepper
1 can Tomato soup, condensed
1/4 cup White wine, dry
4 cups Eggplant strips, 3/4 inch thick
1/2 Pound Mushrooms, quartered
1/2 cup Green pepper, diced, chopped
2 each Garlic cloves, medium, minced
1/8 teaspoon Pepper
1 each Bay leaf

Yield: 6 servings

Brown chicken in shortening in a large skillet. Transfer chicken to a greased 3-quart casserole; sprinkle with salt and pepper. Pour off fat in skillet; stir in soup and wine. Mix in remaining ingredients; pour over chicken. Cover; bake in preheated 350'F. oven 1 hour. Remove bay leaf before serving.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.