Frango com bananas (Chicken with bananas)

From "The Book of Latin American Cooking," by Elisabeth Lambert Ortiz

 Season

    a 3 lb chicken, quartered, or 3lbs of chicken parts

with

    1/4 c lemon juice

    2 t salt

Heat

    3T butter

in a flameproof casserole and sttir in

    1 medium onion, grated

    2 tomatoes, peeled, seeded, and chopped (or one 15oz can diced tomatoes)

    1/8t sugar

Add

    (the chicken pieces and their liquid)

Simmer 5 min, uncovered, turning the chicken pieces once.

Add

    1 c dry white wine

cover the casserole, and simmer until chicken is tender, about 45 min.

Meanwhile, heat

    1/4c vegetable oil

in a skillet and saute

    6 ripe bananas, peeled and halved, lengthwise

until they are lightly browned on both sides.

Preheat oven to 400.

Arrange the bananas, cut side down, atop the chicken pieces, and sprinkle them with

    1 c grated Parmesan cheese

Dot with

    1 T butter, cut into small bits

Place in over and baked until cheese is lightly browned, about 10 min. Serve with white rice.