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Wash the chicken joints and pat them dry with kitchen paper. Heat the small glass of oil in a wide, deep pan. Flour the chicken, season with salt and pepper and fry it in the oil until brown all over. After about 15 minutes add the tomatoes, basil and glass of wine to the cooking chicken. Then add the crushed garlic, sprinkle with a little salt, stir and cover. Cook for a further 15 minutes. Add the mushrooms, cover again and cook for another 10 minutes.
Meanwhile, pour the
Scatter the chicken with the parsley, pour over the lemon juice and stir. Remove the chicken from the pan and arrange on a large, warmed platter. Surround with the mushrooms and put the fried bread around these. Put an egg on each slice of bread, then lay the cooked prawns on top of the eggs. Serve at once with Napoleonic flair!
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