Categories: Poultry 
      Yield: 2 servings 
  
  2 1/2 lb Chicken                             1 tb Salt 
    1/2 c  Olive oil                         1/4 c  Red wine 
      1    Garlic clove                       20    Mushroom buttons or slices 
      1    Onion; cut in 1/2 rings           1/4 c  Parmesan cheese; grated 
      1    Green pepper; in 1/2 rings        1/4 c  Almonds; toasted & grated 
      2 c  Chicken gravy                       1    Parsley leaves 
  
    Roast chicken until half done. Heat olive oil and simmer garlic, onion, 
  and green pepper in the oil. When half done add chicken gravy and salt. 
  Bring to a boil and add red wine and mushrooms. Remove chicken from bones 
  and place in casserole dish. Cover chicken with sauce and sprinkle with 
  parmesan cheese. Bake in 350 deg. oven for 30 minutes or until cheese is au 
  gratin style. Garnish with parsley leaves and chopped toasted almonds. 
    From: "The Gasparilla Cookbook" 
    Recipe from:  The Columbia Restaurant; Tampa, Fl.