| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Spanish |
Med01 |
4 |
servings |
INGREDIENTS
| 1 |
md |
Chicken -; (abt 3 lbs) |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1/2 |
c |
Sherry vinegar |
| 1/2 |
c |
Extra-virgin olive oil |
| 1 |
md |
Spanish onion; sliced paper thin |
| 1 |
ts |
Saffron threads |
| 1 |
|
Carrot; sliced 1/16" coins |
| 4 |
|
Garlic cloves; peeled, whole |
| 1 |
|
Celery rib; thinly sliced |
| 2 |
tb |
Capers |
| 1 |
tb |
Fresh thyme leaves |
| 2 |
lg |
Beets; roasted at 375 |
|
|
Degrees for 1 hour; then cooled |
| 2 |
c |
Chicory or frisee salad greens |
INSTRUCTIONS
Preheat oven to 385 degrees. Truss chicken, season well with salt and
pepper, and roast in oven until cooked through, about 60 to 75
minutes. Remove and allow to cool. Remove all of the meat and pick
apart by hand and set aside. In a medium saucepan, heat vinegar, oil,
onion, saffron, carrots, garlic, celery, capers and thyme to a boil.
Add shredded chicken and warm through. Peel and cut beets into
batonettes and place in a mixing bowl with frisee or chicory. Drain
chicken from liquid and place in bowl with beets and chicory. Toss
well, season with salt and pepper and serve. This recipe yields 4
servings.
Recipe Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD
NETWORK - (Show # ME-1B05 broadcast 05-29-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
05-31-1998
Recipe by: Mario Batali
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