3 1/2 - 4 lb. fryer (cut up)
1 tbsp. salt
1/2 tsp. pepper
1/4 c. butter
3 sm. onions, chopped
1 clove minced garlic
3 tbsp. parsley
1/2 c. port wine (or water)
1 (8 oz.) can tomato sauce
1 tsp. basil
1 lb. shelled, deveined shrimp
Snipped parsley

45 minutes before serving:

Rub chicken with salt and pepper. Melt butter and fry chicken until golden brown.

Add onion, garlic, chopped parsley, wine, tomato sauce and basil.

Simmer, covered about 30 to 35 minutes. Push chicken to one side of skillet. Turn up heat so tomato sauce mixture boils; add shrimp and cook.

Pile chicken pieces in serving dish. Top with shrimp. If necessary skim fat from sauce; pour sauce over chicken and shrimp. Sprinkle with parsley or garnish. Serves 6.