Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Quartered broiler-fryers
1 1/2 ts Salt
2 tb Olive or salad oil
1 Garlic clove, crushed
1/2 ts Dried basil leaves
4 Ripe tomatoes (2 lb)
1/2 ts Sugar
1 c Dry white wine
3 tb Flour
1/8 ts Pepper
4 tb Butter or margarine
1/2 ts Dried thyme leaves
1 tb Parsley, chopped
3 tb Tomato paste
2 Tabasco drops
1/2 lb Fresh mushrooms

--------------------------GARNISH-------------------------------
2 Chicken livers, washed
2 Mushrooms, finely chopped
8 White toast slices
1/4 c Finely chopped onions
1/4 c Butter or margarine
Chppped parsley

1. Wash chicken under cold water; dry well on paper towels. On sheet
of waxed paper, combine flour, salt and pepper; mix well. Roll
chicken pieces in flour mixture, coating evenly. In a 5-quart Dutch
oven, slowly heat the olive oil and 2 tablespoons butter.
2. Add chicken pieces to hot fat in a single layer; saute on all
sides, turning with tongs, until nicely browned - 10 minutes. Remove
chicken as it browns. Brown rest of chicken; remove and set aside.
Add the garlic, thyme, basil and parsley to Dutch oven.
3. Saute herbs, stirring, over medium heat 5 minutes. If using fresh
tomatoes, scald in boiling water; peel skins. Cut tomatoes in
quarters; add to Dutch oven. (if using canned tomatoes, add with
liquid.) Add tomato paste, sugar, Tobasco and 3/4 cup of the wine.
4. Stir to mix well. Place chicken in sauce. Bring to boiling; reduce
heat; simmer, covered, 40 minutes. Meanwhile, wash mushrooms; slice
through stem, 1/4 inch thick. In 2 tablespoons remaining butter in
small skillet, saute mushrooms about 5 minutes, stirring.
5. Add sliced mushrooms to chicken; cook, covered, 10 minutes longer.
About 10 minutes before serving, drain chicken livers on paper
towels; halve. Saute livers, chopped onion and chopped mushrooms in 2
tablespoons hot butter, stirring, about 5 minutes.
6. Mash with fork; add 1 tablespoon soft butter; mix well. Cut toast
with heart-sharp cutter; spread with remaining butter, then with
liver mixture. Stir 1/4 cup wine into sauce. Arrange chicken, with
sauce and toast, on a platter. Sprinkle with parsley

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