Pollo In Pane – We Love God!

[Paul’s] thrice-repeated prayer for the removal of the ailment was answered, not by his deliverance from it, but by his receiving the necessary grace to bear it – not simply to live with it but to be thankful for it. If his ministry was so effective despite this physical weakness, then the transcendent power was manifestly God’s, not his own. Infirmities like this were welcomed, together with the other hardships…if they were the condition on which the power of the risen Christ operated through him. They constantly reminded him not so much of his own inadequacy as of the total adequacy of Christ, in whom, when he was personally most weak, he knew himself to be most strong.

F.F. Bruce

CATEGORY	CUISINE	TAG	YIELD
Meats		Dujour02	1	Servings

INGREDIENTS

1		Chicken weighing 3 1/2
		pounds
1		Red onion, peeled and
		coarsely
		chopped
1		Rib celery, washed and
2		Garlic cloves, peeled and
2		Carrots, peeled and coarsely
5	oz	Proscuitto, diced fine
5	T	Extra virgin olive oil
		Salt and fresh ground pepper
		to taste
1/2	c	Red wine
1/4	lb	Chicken livers, cleaned and
		cut
		into quarters
1		Recipe Pane di Casa, see
		basic recipe

INSTRUCTIONS

Start by washing the chicken well, inside and out, pat dry with paper
towels. In a large skillet over medium-high heat, place the olive oil
and saute the onion, celery, garlic, carrots and prosciutto for 10
minutes, stirring frequently. Remove from the pan and set aside in a
bowl.  Season the chicken well, inside and out, with salt and pepper.
In the  skillet, brown the chicken well on all sides. Add the wine,
allowing  it to evaporate. Add the chicken livers to the pan, allow to
cook for  2 to 3 minutes, remove the livers from the pan and allow to
cool.  When cool, add to the bowl with the vegetable mixture.  On a
lightly floured board, roll out the dough to 1-inch thick.  Sprinkle
the surface of the dough with salt and pepper.  Stuff the chicken with
the liver mixture, then place the chicken in  the center of the dough,
fold the edges of the dough around the  chicken, completely sealing the
bird. Cover the dough with a damp  cloth, keep in a warm place and
allow it to rise for one hour,  doubling in size.  Place the dough in a
baking pan and place it in a 400 degree  pre-heated oven for 60 to 70
minutes. Remove from the oven and place  bread on a serving platter. To
serve, cut off the top part of the  bread, the chicken will be in the
center. Serve a piece of the  chicken with a spoon of the stuffing and
a piece of the bread.  Yield: 4 servings  Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9447 - DAVID RUGGERIO  Converted by
MM_Buster v2.0l.

A Message from our Provider:

“When I grow up, I want to be like Jesus.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 686 Calories From Fat: 202 Total Fat: 23.2g Cholesterol: 0mg Sodium: 1792.6mg Potassium: 2006mg Carbohydrates: 108.6g Fiber: 20.5g Sugar: 17.6g Protein: 21.8g