Cut the chicken into serve size pieces
and mix with the garlic, onions, sherry, 1 tablespoon parsley,
cloves, salt and pepper. Allow to marinate for 30 minutes or
desirably overnight in the fridge.
Clean the mushrooms and cut into 1 cm
thick slices.
Heat oil in a deep saucepan to simmering
point. Add the marinated chicken pieces and marinade into the
pan. Stir thoroughly and cook until the chicken pieces are fried
to a golden brown colour. Be careful not to overcook.
Stir in the tomato paste. Mix thoroughly
and add 1/2 cup of hot water. Mix well, cover and allow to
simmer for 10 minutes. Add 1/4 cup of red wine and allow to
simmer for 5 minutes. If necessary, add a little hot water to
avoid the sauce from drying up or to your preference.
Add the sliced mushrooms and carefully
mix with the chicken pieces and sauce. Avoid crushing the
chicken or sliced mushrooms. Add 1/4 cup of red wine. Simmer
over low heat for 15 minutes or until mushroom pieces are
thoroughly cooked. Keep saucepan covered or uncovered, depending
upon your preferred sauce consistency.
Transfer chicken, mushrooms and sauce
into a serving dish. Sprinkle with 1 tablespoon of finely
chopped parsley.
Serve on a bed of rice with a lettuce
salad or with achard de legumes.
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Madeleine Philippe with your request. Designed and compiled by Madeleine
and Clancy Philippe.
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