| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Niger |
Tamwt01 |
4 |
servings |
INGREDIENTS
| 1 |
|
Frying chicken – (3 lbs); giblets removed |
|
|
And reserved |
| 1 |
tb |
Olive oil |
| 12 |
sm |
Onions; peeled |
| 3 |
|
Garlic cloves; peeled |
| 6 |
|
Parsley sprigs; plus |
|
|
Extra parsley for garnish |
| 1/4 |
lb |
Proscuitto; diced small |
| 2 |
|
Whole Bay leaves |
| 3 |
lg |
Tomatoes; peeled, seeded, |
|
|
And chopped |
| 1/2 |
c |
Dry white wine |
| 1/3 |
c |
Tawny or ruby Port |
| 2 |
tb |
Brandy |
| 1 |
tb |
Dijon mustard |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
Preheat an oven to 350 degrees. Rub the chicken all over with the
oil, and loosely stuff the cavity with 3 onions, 1 garlic clove and 1
sprig of parsley. Set aside. On the bottom of a 3-quart terra-cotta
jug or deep heavy casserole, spread half the proscuitto, 2 sprigs
parsley, 4 onions, 1 garlic clove, 1 bay leaf and all of the giblets.
Place the chicken head-first in the pot, or breast-side up in a
casserole. Scatter the remaining onions, garlic, 3 sprigs parsley,
proscuitto and bay leaf around and on top of the chicken. In a small
bowl, combine the tomatoes, wine, Port, brandy, mustard, and pepper,
and pour over the chicken. Cover the pot or casserole and bake for 1
1/2 to 2 hours, or until chicken is cooked through. Remove pot from
the oven, and carefully remove the onions and reserve. Drain the
liquid from the pot into a large skillet. Lift out the chicken and
transfer to a roasting pan fitted with a rack. Use a slotted spoon to
lift out the giblets from the pot, along with any remaining whole
onions and add them to the reserved onions. Set the skillet of liquid
over high heat, bring to a boil, reduce to a simmer and cook for 10
minutes, or until liquid is reduced by half, stirring often. Preheat
a broiler. Place the chicken under the broiler for 3 to 4 minutes, or
until browned. To serve, cut the chicken into pieces and arrange on a
large platter. Scatter the onions and giblets around the chicken, and
spoon some of the warm sauce over the top. Garnish with parsley
sprigs and pass extra sauce. This recipe yields 4 to 6 servings.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary
Sue Milliken From the TV FOOD NETWORK - (Show # WT-1B43 broadcast
09-24-1998) 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
09-24-1998
Recipe by: Susan Feniger and Mary Sue Milliken
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