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HUNTING CHICKEN

3 Ibs. chicken (whole or cut up) 14 Ib. mushrooms
1 large onion 2 ozs. ham or bacon
1 green pepper 14 cup butter
1 tablespoon tomato puree 14, cup of wine (dry to
pinch rosemary ter in piece of medium)
pinch mixed herbs) clean thin cloth 4 cups of stock or water
1 bay leaf seasoning to taste
METHOD:
Roast the chicken in a moderate oven (350°) while preparing the
sauce.

TO PREPARE SAUCE
1. Cut off the two ends of the onion and green pepper and keep
the centres to use fcr decorating the finished dish. Chop the
onion and pepper finely and fry them in butter for five min-
utes.
2. Add the chopped ham or bacon and tomato puree and keep
stirring for one minute.

Add the wine, reduce for one minute.

Add half the chopped mushrooms.

5. Add the stock and small bag of herbs and seasoning.

Cook slowly until the chicken is ready.

6. Remove the chicken, split into four pieces.

7. Place remainder of onion and pepper (cut into rings) and
mushrooms (sliced) in roasting tray, put in the four pieces
of chicken and pour the sauce on top and put in oven for final
15 minutes.

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Serve by placing chicken on the plate first, pour the sauce over
and finally decorate with onion and pepper rings and sliced mush-
rooms. Total time taken — approximately 1% hours.

NOTE: “Mixed herbs” may consist of a combination of oregano,
thyme, cumin seed etc.

Luigi Crispini