Fried Chicken Roman Style (Rome)

Meat

Ingredients

Frying chicken - about 3 1/2 pounds

Olive oil - 1/4 cup

Butter - 1/4 cup

Salt and pepper

Garlic, finely chopped - 1 clove

Marjoram, finely chopped - 1 sprig

Dry white wine - 2/3 cup

Ripe tomatoes - 5-6 large

Cut the chicken into serving pieces. Heat the oil and butter in a large, deep frying pan, and fry the chicken pieces until golden brown all over. Sprinkle with salt, pepper, garlic and marjoram. Pour over the wine and cook until it evaporates.

Peel and chop the tomatoes, discarding seeds. Add the pulp to the pan, check seasoning and continue cooking over a brisk heat for 20 minutes, or until chicken is tender. The chicken must not be overcooked, and its sauce should be thick and dark, but not too plentiful - a typical feature of any dish styled alla romana

Serves 4