- 2 frying chickens, cut in serving pieces
- 1 cup California Dry Sherry
- 1 medium green pepper, chopped
- 1 cup parsley, chopped
- 5 green onions, chopped
- 1 large onion. chopped
- Olive oil
- 1/4 cup grated Parmesan cheese
- 1/3 cup sifted flour
- 1 1/2 tspns salt
- 1/4 tspn pepper
- 1/4 tspn oregano
Place a layer of chicken in roasting pan. Mix green pepper, parsley, and onions, and spread part of mixture over chicken in pan. Add more chicken; cover with more of vegetable mixture. Continue until all chicken and vegetables are used.
Pour sherry over all. Cover and bake in slow oven (300 degrees) for 1 hour or until tender.
(Origin - "Adventures in Wine Cookery" collected and published by the Wine Advisory Board of San Francisco, 1965. Recipe was from Joseph Ghianda of Ghianda's Winery in Oroville, California.)
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