3 tablespoons chopped onion
1 tablespoon oil
2 tablespoons water
2 (3-lb.) chickens
½ cup garlic, minced
3 tablespoons peanut oil
4 cups mushrooms, chopped
6 tablespoons prosciutto, chopped
1 teaspoon basil
¼ teaspoon oregano
½ teaspoon paprika
2/3 cup minced parsley
2/3 cup cocktail sherry
4 - 5 cups chicken stock
Salt and pepper to taste
Method: In a saucepan with a lid, cook onions with 1 tablespoon oil and water, until onions are transparent and soft. Set aside. Cut chickens in half. Remove back, wing tips, and leg knuckle bone and discard or refrigerate for use in another recipe. Cut each half into wings, legs, thighs and breasts. Cut each wing into 2 pieces, each leg into 2 pieces, etc., cutting the chicken into small pieces. The result will be 20 to 24 pieces of chicken.
In a large, deep saucepan cook the garlic in peanut oil over high heat, until light brown. Add chicken pieces and sear on all sides by shaking the pan back and forth. Add the cooked onion, mushrooms, prosciutto, basil, oregano, paprika, and parsley. Add Sherry and 1 cup chicken stock. Cover and reduce heat to medium. As liquid disappears, add more chicken stock, 1 cup at a time, re-cover and continue cooking until chicken is tender. Season to taste with salt and pepper. Serves 6