| 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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