| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Med01 | 4 | servings | |
INGREDIENTS
| 4 | Poussin; or baby chickens, backbones removed | |
| And flattened | ||
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1/2 | c | Flour; plus |
| 2 | tb | Flour |
| 6 | tb | Extra-virgin olive oil |
| 1 | Leek; washed well, | |
| And cut into 1/2" rounds | ||
| 1/4 | c | Sherry vinegar |
| 1 | c | Semisweet sherry |
| 1 | c | Chicken stock |
| 1/4 | lb | Chorizo; cut 1/2" cubes |
| 2 | c | Red wine grapes; halved, seeded |
| (may substitute table grapes) | ||
| 2 | tb | Butter |
| 10 | Mint leaves |
INSTRUCTIONS
Season poussins with salt and pepper and dredge in flour. Heat olive oil in a 12-inch to 14-inch saute pan until smoking. Saute poussins, breast-side first, until golden brown on both sides, about 8 minutes per side and remove to plate. Add leek and cook until softened and light brown, about 6 to 7 minutes. Add sherry vinegar and cook until reduced to 2 tablespoons. Add sherry and chicken stock and bring to a boil. Add poussins and chorizo and simmer 15 minutes, or until poussins are just cooked through, and season with salt and pepper. If sauce is thin (it will be), mix butter with 2 tablespoons flour and whisk this paste into sauce 1 tablespoon at a time until lightly thickened. Pour into serving bowl, sprinkle with mint leaves and serve. This recipe yields 4 main course servings. Recipe Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B15 broadcast 06-12-1998) 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 06-23-1998 Recipe by: Mario Batali Converted by MM_Buster v2.0l.
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