| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Cklive05 |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 3 1/2 |
lb |
Chicken; cut into pieces |
| 1 |
c |
Finely-chopped onion |
| 1 |
tb |
Minced garlic |
| 1 |
|
Red bell pepper; cut julienne strips |
| 1/2 |
lb |
Mushrooms; sliced |
| 1 |
c |
Dry white wine |
| 1 |
c |
Chicken broth |
|
|
Beurre manie; made with |
| 1 1/2 |
tb |
Softened unsalted butter; blended with |
| 1 1/2 |
tb |
All-purpose flour |
| 3 |
tb |
Minced fresh flat-leaf parsley |
INSTRUCTIONS
In a heavy skillet heat the oil over moderately-high heat until it is
hot but not smoking, brown the chicken, and transfer to a plate. In
the remaining fat, cook the onion and garlic over moderately-low
heat, stirring until the onion is softened. Add the bell pepper,
mushrooms, salt and pepper to taste and cook the mixture over
moderate heat, stirring, until the bell pepper is softened. Add the
wine, broth, and chicken, bring the liquid to a boil, and simmer the
mixture, covered for 25 minutes, or until the chicken is cooked
through. Transfer the chicken to a platter and keep it warm. Whisk
the beurre manie into the pepper mixture and simmer the sauce,
whisking, for 2 to 3 minutes, or until it is thickened. Stir in the
parsley and pour the sauce over the chicken. This recipe yields 4
servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of
Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-9099 broadcast
04-02-1998) 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
10-06-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.
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