| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Boneless Chicken Pieces |
| 1 |
lb |
Clams or Mussels in Shells |
| 1 |
|
Clove of Garlic |
| 4 |
oz |
Onions |
| 2 |
tb |
Olive Oil |
| 1 |
oz |
Fresh Chopped Parsley |
INSTRUCTIONS
You need a large heavy saucepan for this, with a well fitting lid. Cut the
chicken into one-inch pieces. Scrub the clams or mussels and peel and
finely chop the onions and garlic. Heat the oil in the saucepan and fry the
onion and garlic for two minutes, then add the chicken and cook over a
medium heat for 10 minutes with the lid on, turning occasionally to make
sure it is thoroughly cooked. Add the shellfish, replace the lid and cook
for five minutes, shaking hard every minute or so until the clam or mussel
shells have opened. Discard any that won't open. Serve in a warm dish with
parsley sprinkled on top.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus: there is no substitute”