Chicken Florentine Style (Tuscany)

Meat

Ingredients:

Tender chicken - 3 1/2 to 4 pounds

Dried mushrooms - 1 oz

Olive oil - 1/2 cup

Garlic, crushed - 1 clove

Fat salt pork or ham, finely chopped - 2 slices

Onion, finely chopped - 1 small

Marsala or dry white wine - 1/2 cup

Salt and pepper

Tomatoes, peeled, seeded and chopped - 3/4 pound

Parsley, finely chopped - 2 sprigs

Soak the mushrooms in warm water for 30 minutes. When soft, squeeze them dry and cut them into thin strips. Cut the chicken into serving pieces. Heat the oil and gently brown the pieces of chicken with the garlic, fat pork and onion. When the garlic clove begins to brown, discard it and add the marsala. Season with salt and pepper and add the mushrooms, tomatoes and parsley. Check seasoning and cook gently for about 1/2 hour longer, or until the chicken is tender. If necessary, moisten with a little hot stock. The sauce should be fairly thick.

Serves 4