Italian Meat - Poultry and Game Recipes - Venetian-style Chicken (Pollo alla Veneziana) Recipe

Ingredients

• 120 ml/4 fl oz/1/2 cup olive oil

• 1.5 kg/3lb oven-ready chicken, jointed (or 4 chicken portions)

• 45 ml/3 tbsp plain (all-purpose) flour

• Salt and freshly ground black pepper

• 3 large tomatoes, seeded and chopped

• 30 ml/2 tbsp chopped fresh basil

• 200 ml/7 fl oz/scant 1 cup dry white wine

• 2 garlic cloves, crushed

• 1 green (bell) pepper, sliced

• 100 g/4 oz mushrooms, sliced

• 4 slices white bread, crusts removed

• 4 eggs

• Juice of 1 lemon

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Method:

1. Heat half the oil in a large pan. Flour the chicken joints and season with salt and pepper. Cook in the oil until brown all over.

2. Add the tomatoes, basil, wine, garlic and sliced pepper to the chicken. Cover and cook for 20-30 minutes.

3. Add the mushrooms, return the lid and cook for a further 15 minutes until the chicken is cooked through.

4. Heat the remaining oil in a separate frying pan (skillet) and fry (sauté) the bread until crisp and golden brown. Remove and keep warm.

5. Fry the eggs in the oil. Remove the chicken and arrange on a large plate with the sauce and fried bread.

6. Place an egg on top of each piece of bread. Drizzle over the lemon juice and serve immediately.