CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
Italian |
Italian2 |
6 |
Servings |
INGREDIENTS
10 |
T |
Extra-virgin olive oil |
|
|
divided |
1 |
|
Young chicken -, 2 to 2 1/2 |
|
|
lbs |
|
|
Salt, to taste |
|
|
Freshly-ground black pepper |
|
|
to taste |
|
|
Flour, for dredging |
1/2 |
lb |
Slab bacon, cut 1 1/2" cubes |
1 |
lb |
Chorizo sausage, cut 1/4" |
|
|
thk rounds |
1/4 |
lb |
Jamon serrano or prosciutto |
|
|
cut 1" cubes |
8 |
|
Garlic cloves, thinly sliced |
1 |
|
Spanish onion, cut 1/2" dice |
1/2 |
lb |
Oyster mushrooms |
1 |
c |
Chopped fresh vine-ripened |
|
|
tomatoes |
1 |
|
Red bell pepper, cut 1/2" |
|
|
cubes |
1 |
|
Green bell pepper, cut 1/2" |
|
|
cubes |
2 |
T |
Fresh thyme leaves |
1 |
t |
Saffron threads |
2 |
|
Whole cloves |
2 |
qt |
Chicken stock |
INSTRUCTIONS
In a large casserole, heat 6 tablespoons of the olive oil until
smoking. Cut chicken into mouthful-sized pieces, on the bone, season
with salt and pepper, and dredge in flour. Cook, 6 to 7 pieces at a
time, until golden brown and remove to a plate. Dredge bacon in flour.
Brown in same pan and remove. Add remaining olive oil, chorizo, jamon,
garlic, onion, and mushrooms and cook until soft, about 8 to 9
minutes. Add tomato, red and green pepper, thyme, saffron and cloves
and cook 5 minutes, or until saffron starts to bleed color. Add
chicken stock, chicken pieces and bacon and bring to a boil. Lower
heat and simmer 1 hour. Check for seasoning and serve. Source:
MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show
# ME-1B19) Per serving: 488 Calories (kcal); 42g Total Fat; (78%
calories from fat); 15g Protein; 10g Carbohydrate; 32mg Cholesterol;
3481mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 1/2
Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates Recipe by: Mario
Batali Converted by MM_Buster v2.0n.
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