Chicken Papakrish Recipe
Yield: 1 recipeRecipe by luhu.jp
Ingredients:
1/2 tsp: Salt,
1/4 tsp: Black pepper,
3 tbsp: Paprika,
1/4 tsp: Cayenne pepper,
1/4 cup: Flour,
4 lbs: Chicken, cut up
3 tbsp: Olive oil,
1 small: Onions, thinly sliced
4: Garlic cloves,
1: Red bell pepper, thin slice
1: Green bell pepper, " "
1/2 cup: White wine,
1 lbs: Can peeled Italian tomatoes,
1 cup: Chicken stock,
3 tbsp: Chopd fresh Italian parsley,
Directions:
Mix salt, paprika, black and red peppers together in flat dish. Coat
chicken pieces with mixture. Dip in flour. Heat oil fairly hot in
frying pan. Place chicken *skin side* down in oil. Sear. Cook a
few minutes (2 ~3 minutes), turn over. Oil will be colored by spices
(and your hands :) Cook 2 - 3 minutes on other side. Remove chicken.
Add onions, peppers, garlic to pan. Cook a few minutes in hot oil.
Until juices are mostly absorbed and solids are limp. Add wine. Cook
about 3 minutes over fairly high heat, scrapping bottom of pan of
brown bits.
Add tomatoes, undrained to pan. Break up tomatoes (careful!) Or can
be crushed before adding to pan. Cook 2 - 3 minutes. Add chicken
stock. Bring to boil. Add chicken back to pan. Bring again to boil.
Simmer. Cook 10 - 15 minutes until chicken is done. Add oil from
dish that chicken was "stored" on.
Parsley can be added to mixture 5 minutes from finish or served
garnished.
Sauce can also be served on the side in a gravy boat.
Remove the chicken to serving platter. Sauce may be returned to heat
to reduce and thicken if you like (5 - 10 minutes). Pour sauce over
chicken.
Excellent with sour cream chives mashed potatoes.
from "Cucina Amore", PBS television
typed and posted by teri Chesser 12/96
From: Teri Chesser Date: 12 Dec 96 National
Cooking Echo
Source from luhu.jp
chicken pieces with mixture. Dip in flour. Heat oil fairly hot in
frying pan. Place chicken *skin side* down in oil. Sear. Cook a
few minutes (2 ~3 minutes), turn over. Oil will be colored by spices
(and your hands :) Cook 2 - 3 minutes on other side. Remove chicken.
Add onions, peppers, garlic to pan. Cook a few minutes in hot oil.
Until juices are mostly absorbed and solids are limp. Add wine. Cook
about 3 minutes over fairly high heat, scrapping bottom of pan of
brown bits.
Add tomatoes, undrained to pan. Break up tomatoes (careful!) Or can
be crushed before adding to pan. Cook 2 - 3 minutes. Add chicken
stock. Bring to boil. Add chicken back to pan. Bring again to boil.
Simmer. Cook 10 - 15 minutes until chicken is done. Add oil from
dish that chicken was "stored" on.
Parsley can be added to mixture 5 minutes from finish or served
garnished.
Sauce can also be served on the side in a gravy boat.
Remove the chicken to serving platter. Sauce may be returned to heat
to reduce and thicken if you like (5 - 10 minutes). Pour sauce over
chicken.
Excellent with sour cream chives mashed potatoes.
from "Cucina Amore", PBS television
typed and posted by teri Chesser 12/96
From: Teri Chesser Date: 12 Dec 96 National
Cooking Echo
Source from luhu.jp