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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

 

Fried Chicken Roman Style


chicken

3 1/2 lb chicken cut into 6 serving
1 pieces
2 tablespoon olive oil
2 oz butter
1 freshly ground black pepper
2 oz parma ham or smoked ham in
1 one piece, finely diced
2 centiliter garlic, finely crushed
4 sage leaves, crumbled
4 oz dry white wine (frascati?)
4 oz dry marsala
1 can (14 oz) tomatoes, chopped
1 oz tomato puree

Method ====== Heat the oil and butter in a wide, deep frying pan and briskly fry the chicken pieces, turning often, until golden brown all over. Pour off half the fat and add the pepper, the ham, garlic and sage leaves. Saute for a couple of minutes. Pour in the white wine and the marsala, bring to the boil and bubble gently for about a minute, then lower the heat and continue cooking over a medium heat until the wine has evaporated. Add the tomatoes to the pan with the tomato puree and stir well to blend in all the crispy bits and pan juices. Check seasoning - with the Parma ham you should not need salt ~ and continue cooking for about 15-20 minutes, stirring occasionally to prevent burning, until the sauce has reduced by half. It should be thick and dark but not too plentiful. Transfer the chicken to a warmed earthenware serving dish and serve with a simple green vegetable or salad of mixed green leaves dressed with virgin olive oil and lemon juice. John Burden 2:\255/1