Ingredients – serves 4 a young chicken (free-range chicken is best!) 1 lbs of ripe red tomatoes, Roma variety if possible (contain less water) a couple slices of prosciutto 6-8 slices of a good Italian or French bread salt, pepper dry white wine – a cup or more fresh basil, parsley, maggioram olive oil – a bit of butter beef or chicken boullion cube (“Star” is the one preferred by Italians) Cut the chicken into pieces (or have your butcher do it!). Pieces should not be too large (amount of meat on each piece should be about that on a chicken leg).
Put about 1 T of butter in pan with about 1 T (or more as needed to cover pan) of olive oil (the Roman way would prefer use of lard here). Add to pan (do not let fat burn!) finely-chopped prosciutto and parsley. Lightly simmer them in very hot oil/butter combination (or just use olive oil if preferred) and then place chicken pieces in the pan, turning til all pieces golden. Pour wine over chicken and also add 1/2 finely-chopped garlic clove and a pinch of majoram.
Peel tomatoes (trick: drop them in boiling water and drain at once: skin will come off) and then add to chicken. Add a bouillon cube dissolved in hot water (for flavor) and let chicken cook for 20-30 mins. in the tomato/boullion sauce, uncovered, adding now and then T. or two of very hot water if sauce reduces too much. As chicken cooks, sugo (“sauce”) will reduce – and will not be watery. When sauce has reduced and chicken is fork-tender, remove from heat. Arrange chicken on a warm platter, pouring over the top the sauce remaining in pan.
Arrange around the chicken toasted bread slices (wonderful to dip in sugo – and some of that sauce may be poured right over slices).