Instructions: Method = Heat the oil and butter in a wide, deep frying pan and briskly fry the chicken pieces, turning often, until golden brown all over.

Pour off half the fat and add the pepper, the ham, garlic and sage leaves.

Saute for a couple of minutes. Pour in the white wine and the marsala, bring to the boil and bubble gently for about a minute, then lower the heat and continue cooking over a medium heat until the wine has evaporated. Add the tomatoes to the pan with the tomato puree and stir well to blend in all the crispy bits and pan juices. Check seasoning - with the Parma ham you should not need salt - and continue cooking for about 15-20 minutes, stirring occasionally to prevent burning, until the sauce has reduced by half. It should be thick and dark but not too plentiful. Transfer the chicken to a warmed earthenware serving dish and serve with a simple green vegetable or salad of mixed green leaves dressed with virgin olive oil and lemon juice. John Burden 2:255/1

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