6 slices of smoked bacon cut into 2.5 cm pieces
2 whole chickens, each cut into 1 kg pieces
3/4 cup all-purpose flour
salt and black pepper to taste
1 cup finely chopped onion
1 crushed garlic clove
120g canned mushrooms (reserve the liquid)
2 cans of tomato puree
1/4 cup chopped fresh parsley
a few drops of hot sauce
2 white bread slices
6 slices of smoked bacon cut into 2.5 cm pieces
2 whole chickens, each cut into 1 kg pieces
3/4 cup all-purpose flour
salt and black pepper to taste
1 cup finely chopped onion
1 crushed garlic clove
120g canned mushrooms (reserve the liquid)
2 cans of tomato puree
1/4 cup chopped fresh parsley
a few drops of hot sauce
2 white bread slices
Fry the smoked bacon in a large skillet until crispy
Remove with a slotted spoon and drain on paper towels
Leave the fat from the bacon in the skillet
Wash and pat dry the chicken pieces
Mix flour, salt, and black pepper in a paper bag and shake well
Add some chicken pieces at a time and coat evenly
Reserve the remaining flour mixture
Bread the chicken pieces by dredging them in flour, shaking off excess, then frying them in the skillet with bacon fat until browned
Arrange the breaded chicken in an oven-safe dish
Fry the onion and garlic in the same skillet until soft
Add the reserved flour mixture, mushroom liquid, tomato puree, parsley, and hot sauce to the skillet
Bring to a simmer, stirring constantly
Pour this sauce over the chicken
Cover the dish with foil and bake at moderate heat (170°C) for about 40 minutes, or until the chicken is cooked through
Meanwhile, prepare the toast: remove the crust from white bread slices, cut into small pieces, and spread out in an oven-safe dish
Bake at moderate heat (170°C) until golden brown
Remove the foil from the chicken dish and sprinkle with crispy bacon bits and mushrooms
Return to the oven without foil for 10 more minutes
Sprinkle with toast crumbs and serve
Serves 6-8 per person.
