Chicken A La Mallorquinapoultry 2 chicken 3 lb each -- cut into serving 1 size pieces 8 tablespoon olive oil 2 onions 1 finely minced 3 garlic cloves 1 finely minced 1 1/2 red peppers 1 finely sliced 1 1/2 green eppers 1 finely sliced 1/4 teaspoon saffron 1 pinch hot red pepper 1/2 cup proscuitto 1 finely cubed 4 large ripe tomatoes 1 peeled -- seeded and finely 1 chopped 1/2 cup white wine 1 bouquet garni* 1 cup chicken stock 12 raw shrimp 1 peeled 2 tablespoon finely minced parsely 1 salt and pepper OPTIONAL----- 1 teaspoon tomato paste 2 teaspoon cornstarch 1 mixed with a little wine GARNISH----- 1 french bread fried in olive 1 oil *BOUQUET GARNI: In a pice of cheesecloth, tie the following: 3-4 sprigs of parsely, 1 bay leaf, 1/2 celey stalk with leaves,1/2 ts dry thyme. Leave the string long enough to hand the garni in the pot and tie the string to the pot handle for easy removal. Dry the chicken pieces thoroughly with paper towels. season with salt and pepper. In a large skillet or chicken fryer, ehat 4 Tb of olive oil. Add chicken pieces a few at a time and brown then on all sides over meidum heat, partially covered. remove each piece as finished and reserve. add a little more olive oil if necessary. When all the chicken as been removed from the pan, reduce the heat and add the onion and 1 ts minced garlic. Cook until onions are soft and very lightly browned. Add the sliced peppers, saffron and hot red pepper. Cover the pan and continue cooking until the peppers are soft. add the proscuitto, tomatoes and tomato paste, if desired. Bring to a boil and cook, uncovered, over high heat until most of the tomato juice has evaportaed. add the wine, Bouquet Garni and the chicken stock. Bring to a boil and interactive personal service 11/19/93 5:59 PM FOOD BB TOPIC: FOOD SOFTWARE TIME: 11/13 3:31 PM TO: ALL FROM: MARGE NEMETH (GNFK05B) SUBJECT: R-MM NEW FORMATS Recipe By : |
