Chicken A La Maridionale Part Onepoultry 3 lb chicken 1 cut into serving pieces 1 salt 1 freshly ground white pepper 2 tablespoon sweet butter 1/2 cup olive oil 2 tablespoon olive oil 2 garlic cloves 1 finely minced 2 onions 1 finely sliced 4 large ripe tomatoes 1 peeled -- seeded+chopped 1/2 cup dry white wine 1 bouquet garni** 1 1/2 cup chicken stock 2 small zucchini 1 unpeeled -- cubed and 1 sprinkled with salt and 1 drained for 30 minutes 1 small eggplant 1 unpeeled -- cubed and 1 sprinkle with salt and 1 drained for 30 minutes 1 green pepper 1 roasted -- peeled and 1 sliced 1 into strips 1 tablespoon cornstarch 1 mixed with stock to make a 1 paste 3 tablespoon minced fresh herbs 1 parsely,chives -- marjoram 1/2 cup pimento 1 cut into thin strips ** Bouquet Garni: In a piece of cheesecloth, tie the following: 3-4 sprigs of parsley, 1 bay leaf, 1/2 celery stalk with leaves, 1/2 ts dry thyme. PM string long enough to hand the garni in the pot and tie the string wto the pot handle for easy removal. Directions continued in next note Recipe By : |
