1 3lb. fryer, cut up 1 tsp. potato starch
1 1/4 tsp. salt 1/2 c. dry white wine
2 T. parsley, chopped 1/4 c. oil
1/2 lb. sm. white onions 1/8 tsp. pepper
1/2 lb. sliced mushrooms 16 oz. can tomatoes
Sprinkle chicken with 1/2 tsp. salt and pepper. Heat oil in large skillet
over medium heat. Add chicken and brown well. Remove from pan. Add onions
and mushrooms. Cook, stirring until lightly browned. Stir in tomatoes, 1/4
cup wine, and remaining salt. Add chicken, bring to a boil. Lower heat,
cover and simmer 30 minutes. Transfer chicken to hot platter. Blend potato
starch and 1/4 cup wine, stir into skillet. Simmer 1 minute. Pour over
chicken, and garnish with parsley.
This is reputed to be kosher for Passover. Could be.
