Marinate the chicken
for as long as possible (preferably overnight) in a covered dish, with
half the chopped onions, half the crushed garlic, chopped parsley and
medium dry sherry. Stir and mix at regular intervals.
Place enough oil in a
saucepan to fry chicken. Remove chicken pieces from marinade. Keep the
marinade sauce. Heat oil and add chicken in batches. Fry until golden
brown. Remove and keep warm.
In same oil, fry
remaining chopped onions and garlic for 30 secs. Add remaining
ingredients except the red wine, crushed tomatoes and chicken pieces.
Allow to simmer for one minute.
Add the crushed
tomatoes and marinade sauce. Allow to simmer for a few minutes until
Add chicken pieces, mix
well with tomato sauce and allow to simmer until chicken is thoroughly
cooked. Add red wine and simmer for five more minutes. Optional: (at
this stage, you may also add canned button mushrooms or frozen green
peas-simmer for long enough to incorporate added ingredients). Add
some hot water if necessary so that sauce does not dry up or according
to personal preferences.
Remove from saucepan
and serve with rice and achard de légumes.
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