Chicken With Oloroso Sherry And Manzanilla Olives
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Spanish | Med01 | 4 | Servings |
INGREDIENTS
| 1 | Roaster chicken -, abt 3 | |
| 1/2 lbs | ||
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| 1/2 | c | Flour, for dusting |
| 6 | T | Olive oil |
| 2 | Spanish onions, sliced 1/2" | |
| rounds | ||
| 10 | Garlic cloves, peeled | |
| 1 | T | Hot chili flakes |
| 2 | T | Sweet paprika |
| Peel of 1/2 lemon, pith and | ||
| all | ||
| Cut into paper-thin slices | ||
| 1 | c | Ocoroso sherry |
| 3 | c | Chicken stock |
| 1 | c | Manzanilla olives |
| 2 | T | Fresh oregano leaves |
INSTRUCTIONS
Cut chicken into 10 pieces. Season with salt and pepper and dredge in flour. Heat olive oil in a large skillet over medium-high heat. Place 5 pieces of chicken in skillet, skin-side down. Cook until dark golden brown all over and remove to platter. Repeat with remaining pieces of chicken. Add to the pan, the onions, garlic, chili flakes, paprika and lemon peel and cook until soft and golden brown, about 10 to 12 minutes. Scrape bottom of pan with a wooden spoon to loosen brown bits on bottom of pan. Add sherry, chicken stock, olives and chicken pieces and bring to a boil. Lower heat to simmer, cover and cook 40 minutes. Remove lid, turn up heat, reduce remaining liquid to 2 cups, add oregano leaves and serve. This recipe yields 4 servings. Recipe Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B03 broadcast 05-27-1998) 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 05-31-1998 Recipe by: Mario Batali Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 608
Calories From Fat: 210
Total Fat: 23.8g
Cholesterol: 5.4mg
Sodium: 367mg
Potassium: 389.6mg
Carbohydrates: 83g
Fiber: 4.4g
Sugar: 3.4g
Protein: 15.2g