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What You Need:
(To Serve: 4)
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2 eggs
½ cup milk
2 tablespoons yellow cornmeal
1 teaspoon salt
¼ teaspoon freshly ground black pepper
A 3- to 3½-pound chicken, cut into 6 to 8 serving pieces
½ cup vegetable oil
½ cup coarsely chopped onions
6 medium tomatoes, peeled, seeded and coarsely chopped (see salsa cruda), or substitute 2 cups chopped, drained, canned Italian plum tomatoes
½ cup dry white wine
Bouquet of 3 parsley sprigs, 1 bay leaf, ½ teaspoon dried marjoram tied together in cheesecloth
1 teaspoon salt
Freshly ground black pepper
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Translate this recipe:
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| How To Cook: |
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1. In a large mixing bowl, beat the eggs with a whisk or rotary beater for a minute or two only, then beat in the milk, the cornmeal, 1 teaspoon of salt and ¼ teaspoon of black pepper.
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2. Pat the chicken pieces completely dry with paper towels, then one at a time dip them into the egg and cornmeal batter, and when they are lightly coated lay them side by side on a long sheet of wax paper.
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3. Heat ¼ cup of the oil at high heat in a 10- to 12-inch skillet. Add the chicken and regulate the heat so that the pieces brown quickly without burning. Turn the chicken frequently with tongs or a slotted spoon. Transfer the chicken to paper towels to drain.
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4. In a heavy 4-quart flameproof casserole, heat the remaining ¼ cup of oil over moderate heat until a light haze forms above it. Add the onions and cook, stirring, for 4 or 5 minutes, or until they are soft and transparent but not brown.
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5. Stir in the tomatoes, wine, bouquet, 1 teaspoon of salt and a few grindings of pepper. Cook, stirring frequently, for 5 minutes. Add the browned chicken to the casserole, basting the pieces well with the tomato sauce.
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6. Cover and simmer over low heat for 30 to 40 minutes, or until the chicken is tender but not falling apart. Taste for seasoning and serve directly from the casserole.
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