Baked Chicken Garibaldipoultry 2 1/2 lb chicken 1/2 cup olive oil 1 garlic clove 1 onion; cut in 1/2 rings 1 green pepper; in 1/2 rings 2 cup chicken gravy 1 tablespoon salt 1/4 cup red wine 20 mushroom buttons or slices 1/4 cup parmesan cheese; grated 1/4 cup almonds; toasted & grated 1 parsley leaves Roast chicken until half done. Heat olive oil and simmer garlic, onion, and green pepper in the oil. When half done add chicken gravy and salt. Bring to a boil and add red wine and mushrooms. Remove chicken from bones and place in casserole dish. Cover chicken with sauce and sprinkle with parmesan cheese. Bake in 350 deg. oven for 30 minutes or until cheese is au gratin style. Garnish with parsley leaves and chopped toasted almonds. From: "The Gasparilla Cookbook" Recipe from: The Columbia Restaurant; Tampa, Fl. |
