Maglio's whoopee chicken
friend Carmella Maglio was a marvelous old woman who could curse
like a sailor in both Italian and English. She lived in a big stone
house along the Holston river east of Knoxville and I ate a lot
of her Whoopee Chicken when I was growing up.
for one cut up chicken, about three-and-a-half pounds.
cup bread crumbs
1 cup flour
1 tsp salt
1/2 tsp black pepper
1 cup olive oil
2 medium onions, chopped
1 28-oz can of imported italian tomatoes packed in juice
1 28-oz can of water
1 can tomato paste (6oz)
1/2 cup dry red wine
1/2 cup bourbon
1/2 cup grated romano cheese
1 tsp oregano
the eggs in a shallow dish and mix the flour and bread crumbs on
a plate. Dip the chicken in the beaten eggs and then roll in the
flour and bread crumb mixture. Heat the oil in a large skillet and
fry the coated chicken pieces until they are thoroughly browned.
Remove the chicken from the pan, pour off all but two tablespoons
of the remaining oil and then add the onions and brown in the pan.
Then add the tomatoes, water, wine, whiskey and oregano and simmer
slowly for 15 minutes.
layer the chicken, sauce and romano cheese in a large casserole,
cover, and cook in a 350 degree oven for two hours. Served with
a salad and a nice loaf of italian bread, there's nothing like it.