Serves 4 to 6
1/4 cup King Arthur All Purpose Flour
1 teaspoon salt
1/2 teaspoon black pepper
One 3 1/2 pound chicken cut into pieces
4 tablespoons Filippo Berio Extra Virgin Olive Oil
1 onion, chopped
1 clove garlic, minced
1 cup chopped tomatoes
1/4 cup sherry or white wine
6 fried eggs for garnish (Optional)
Place the flour, salt and pepper in a plastic bag. Add the chicken pieces a few at a time and shake them to coat with flour. Transfer the pieces to a dish.
Heat the olive oil in a cast iron skillet or other stovetop casserole dish. Brown the chicken a few pieces at a time and set them aside.
Sauté the onions in the same pan until they soften; stir in the garlic and continue to cook until the garlic is soft. Return the chicken to the pan along with the tomatoes and sherry. Cover and cook over low heat for 30 to 40 minutes or until the chicken is fork tender.
During the final minutes of cooking time, fry the eggs, keeping each separate in the frying pan, and place one on each pre-warmed plate as a garnish.
Note: Dumand tried to improve this dish by adding mushrooms, but Napoleon, being highly superstitious, associated the original recipe with victory, so no substitutions could be made!
This recipe is featured on show 1804, Organic Chicken – Pollame Organico.
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