| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Italian2 | 6 | servings |
INGREDIENTS
| 10 | tb | Extra-virgin olive oil; divided |
| 1 | Young chicken -; (2 to 2 1/2 lbs) | |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| Flour; for dredging | ||
| 1/2 | lb | Slab bacon; cut 1 1/2" cubes |
| 1 | lb | Chorizo sausage; cut 1/4" thk rounds |
| 1/4 | lb | Jamon serrano or prosciutto; cut 1" cubes |
| 8 | Garlic cloves; thinly sliced | |
| 1 | lg | Spanish onion; cut 1/2" dice |
| 1/2 | lb | Oyster mushrooms |
| 1 | c | Chopped fresh vine-ripened tomatoes |
| 1 | Red bell pepper; cut 1/2" cubes | |
| 1 | Green bell pepper; cut 1/2" cubes | |
| 2 | tb | Fresh thyme leaves |
| 1 | ts | Saffron threads |
| 2 | Whole cloves | |
| 2 | qt | Chicken stock |
INSTRUCTIONS
In a large casserole, heat 6 tablespoons of the olive oil until smoking. Cut chicken into mouthful-sized pieces, on the bone, season with salt and pepper, and dredge in flour. Cook, 6 to 7 pieces at a time, until golden brown and remove to a plate. Dredge bacon in flour. Brown in same pan and remove. Add remaining olive oil, chorizo, jamon, garlic, onion, and mushrooms and cook until soft, about 8 to 9 minutes. Add tomato, red and green pepper, thyme, saffron and cloves and cook 5 minutes, or until saffron starts to bleed color. Add chicken stock, chicken pieces and bacon and bring to a boil. Lower heat and simmer 1 hour. Check for seasoning and serve. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B19) Per serving: 488 Calories (kcal); 42g Total Fat; (78% calories from fat); 15g Protein; 10g Carbohydrate; 32mg Cholesterol; 3481mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates Recipe by: Mario Batali Converted by MM_Buster v2.0n.
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