Chicken Marango

This is one of my favorite recipes, and is best when served with homemade cavatelli. You can also substitute or remove the ingredients in the sauce (e.g. shrimp, sausage). My Mother would make this often, and I know she found the recipe in a book, but I do not know the origin.

The exact amounts may need tweaking, as I think this was modified for a single person!

Serves 4

Ingredients:

6-8 pieces of chicken - mix of breast, legs and thighs

Flour

2 cloves garlic, chopped

1 medium onion, chopped

1 tablespoon fresh basil, chopped

1 tablespoon fresh parsley, chopped

1 28-oz can plumb tomatoes, crushed fine

3 tablespoons tomato paste

1 teaspoon sugar

4-5 drops tabasco

1/2 cup white wine

Flour

Salt and Pepper

Olive oil

Directions:

Wash and dry chicken. Mix flour, salt and pepper and dredge chicken.

Heat 2-3 tablespoons olive oil in a large skillet and cook chicken to brown on all sides, about 10 minutes total.

Remove chicken and add a little extra olive oil if necessary. Add garlic and onion and sauté for a few minutes. Add basil and parsley and sauté for a few minutes more. Add tomatoes, paste, tobasco, sugar and wine and mix.

Return chicken to tomato mixture and simmer on low for 30-40 minutes.

I like to add shrimp during the last 7-8 minutes of cooking prior to serving, as well as pre-cooked hot and sweet sausage.

Serve over fresh cavatelli with some fresh grated parmigiano reggiano.