| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Spanish |
Med01 |
4 |
servings |
INGREDIENTS
| 1 |
lg |
Roaster chicken -; (abt 3 1/2 lbs) |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1/2 |
c |
Flour; for dusting |
| 6 |
tb |
Olive oil |
| 2 |
lg |
Spanish onions; sliced 1/2" rounds |
| 10 |
|
Garlic cloves; peeled |
| 1 |
tb |
Hot chili flakes |
| 2 |
tb |
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 |
tb |
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
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