Chicken Casalinga

 

1 dozen littleneck clams, scrubbed

21/2  lb. frying chicken, cut into 8 pieces

salt and pepper

paprika

1/2 cup flour

1/3 cup oil

1 garlic clove

1 medium-sized onion, chopped

1 cup chicken stock

1/2 tsp. dried marjoram leaves

1 bay leaf, crumbled

½ green pepper, seeded and cut into strips

½ sweet red pepper, seeded and cut into strips

4 tomatoes, quartered

1/2 lb. large fresh mushrooms sliced

 

Sprinkle the chicken pieces with salt, pepper and paprika and dredge them with flour. In a skillet, heat the oil, add the garlic clove and brown the chicken pieces. When the chicken is brown, remove it and the garlic. Set the chicken aside in a warm place. In the same skillet, cook the onion until soft. Add the stock, marjoram, bay leaf, 1/2 tsp. salt and1/4 tsp. pepper. Scrape the skillet with a spatula until this sauce is well blended. Layer the chicken, green and red pepper strips, tomato quarters and sliced mushrooms in a 2-quart casserole. Pour in the sauce, cover the casserole and bake it in a preheated 350″ F.  oven for 45 minutes. Add the clams and bake the casserole for an additional 10 minutes, or until the clams open. Serve over buttered rice or noodles.