Chicken A La Mallorquina Part Two Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
E *****,
Directions:
Dry the chicken pieces thoroughly with pepar towels. season with salt
and pepper. In a large skillet or chicken fryer, heat 4 tbsp of olive
oil. Add chicken pieces a few at a time and brown then on all sides
over medium heat, partially covered. Remove each piece as finished
and reserve. Add a little more ol Add the procuitto, tomatoes and
tomato paste, if desired. Bring to a boil and cook, uncovered,over
high heat until most of the tomato juice has evaporated. Add the
wine, Bouquet Garni and chicken stock. Bring to a boil and return
chicken pieces to the pan. season again. Cover the pan and simmer on
top of the stove over low heat for 45 minutes or until the chicken is
tender. While the chicken is cooking, heat Season them with salt and
pepper and sprinkle them with 2 tb of minced parsley and the
remaining minced garlic. reserve. When the chicken is done, remove it
with a slotted spoon to a serving platter. Raise the heat and reduce
the sauce until it is thick e Garnish with more minced parsely and
the fried bread. From "Seasonal Kitchnes, a Celebration of Fresh
Foods." by Perle Meyers Shared by Terri Wolton on the Echo Board, and
formatted for MM by Marge Nemeth.
Recipe By :
Source from luhu.jp
and pepper. In a large skillet or chicken fryer, heat 4 tbsp of olive
oil. Add chicken pieces a few at a time and brown then on all sides
over medium heat, partially covered. Remove each piece as finished
and reserve. Add a little more ol Add the procuitto, tomatoes and
tomato paste, if desired. Bring to a boil and cook, uncovered,over
high heat until most of the tomato juice has evaporated. Add the
wine, Bouquet Garni and chicken stock. Bring to a boil and return
chicken pieces to the pan. season again. Cover the pan and simmer on
top of the stove over low heat for 45 minutes or until the chicken is
tender. While the chicken is cooking, heat Season them with salt and
pepper and sprinkle them with 2 tb of minced parsley and the
remaining minced garlic. reserve. When the chicken is done, remove it
with a slotted spoon to a serving platter. Raise the heat and reduce
the sauce until it is thick e Garnish with more minced parsely and
the fried bread. From "Seasonal Kitchnes, a Celebration of Fresh
Foods." by Perle Meyers Shared by Terri Wolton on the Echo Board, and
formatted for MM by Marge Nemeth.
Recipe By :
Source from luhu.jp