| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Dutch | Dujour10 | 6 | Servings |
INGREDIENTS
| Peanut oil, for sauteing | ||
| 8 | Skinless chicken cutlets | |
| sliced diagonally | ||
| in thirds | ||
| 2 | Red onions, sliced | |
| 1 | T | Olive oil |
| 4 | Garlic cloves, smashed | |
| 2 | T | Flour |
| 3 | T | Tomato puree |
| 3 | Carrots, halved lengthwise | |
| and cut into 1-inch | ||
| pieces | ||
| 3 | Whole cloves, crushed | |
| 2 | Whole allspice, crushed | |
| 1 | pn | Cumin seeds |
| 2 | Bay leaves | |
| 2 | T | Chopped fresh rosemary, plus |
| extra sprigs | ||
| and branches for | ||
| Garnish | ||
| 3 | T | Chopped Italian parsley |
| 2 | T | Chopped fresh basil |
| 1 | c | White wine |
| 1 | qt | Chicken stock |
| 2 | c | Button mushrooms, trimmed |
| 6 | Plum tomatoes, cut in pieces | |
| 3 | Leeks, white parts only | |
| cleaned carefully | ||
| and cut into 1-inch | ||
| pieces | ||
| 3 | Celery stalks, cut into | |
| 2-inch | ||
| pieces | ||
| 2 | Zucchini, very green halved | |
| lengthwise and cut | ||
| into 1-inch pieces | ||
| 2 | Yellow squash, halved | |
| lengthwise | ||
| and cut into 1-inch | ||
| pieces | ||
| 1 | c | Black olives, pitted |
| 1/2 | lb | Snowpeas, trimmed |
| 1/2 | c | Green peas |
| 1 | Orange, Zest of | |
| 1/2 | c | Pignoli nuts |
INSTRUCTIONS
In a skillet heat 2 tablespoons peanut oil, brown chicken pieces and remove. In a Dutch oven sweat onion in olive oil for 5 minutes. Add garlic and chicken. Sprinkle in flour and tomato puree and stir well. Add carrots, spices and herbs, stirring until combined. Stir in wine and stock and bring to a boil. Reduce heat and simmer 20 to 25 minutes. Stir in remaining vegetables, olives and orange zest and simmer 10 minutes more, or until vegetables are tender. Meanwhile, brown pignoli nuts in 3 tablespoons peanut oil until golden; drain. To serve, ladle stew into 6 warmed deep plates and sprinkle with rosemary and pignolis. Yield: 6 servings Busted and entered for you by: Bill Webster CHEF DU JOUR ANTOINE BOUTERIN SHOW #DJ0032 Converted by MM_Buster v2.0l. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 5591
Calories From Fat: 143
Total Fat: 16.7g
Cholesterol: 4.8mg
Sodium: 1110.6mg
Potassium: 3285mg
Carbohydrates: 303.9g
Fiber: 5.3g
Sugar: 263.2g
Protein: 12g