| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Italian2 |
6 |
servings |
INGREDIENTS
| 10 |
tb |
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 |
lg |
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 |
tb |
Fresh thyme leaves |
| 1 |
ts |
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.
A Message from our Provider:
“WARNING: Exposure to the Son may prevent burning.”