Chicken Casalinga<\/p>\n
<\/p>\n
1 dozen littleneck clams, scrubbed<\/p>\n
21\/2\u00c2\u00a0 lb. frying chicken, cut into 8 pieces<\/p>\n
salt and pepper<\/p>\n
paprika<\/p>\n
1\/2 cup flour<\/p>\n
1\/3 cup oil<\/p>\n
1 garlic clove<\/p>\n
1 medium-sized onion, chopped<\/p>\n
1 cup chicken stock<\/p>\n
1\/2 tsp. dried marjoram leaves<\/p>\n
1 bay leaf, crumbled<\/p>\n
\u00c2\u00bd green pepper, seeded and cut into strips<\/p>\n
\u00c2\u00bd sweet red pepper, seeded and cut into strips<\/p>\n
4 tomatoes, quartered<\/p>\n
1\/2 lb. large fresh mushrooms sliced<\/p>\n
<\/p>\n
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.\u00c2\u00a0 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Chicken Casalinga 1 dozen littleneck clams, scrubbed 21\/2\u00c2\u00a0 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 \u00c2\u00bd green pepper, seeded and cut into strips \u00c2\u00bd 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…<\/p>\n