| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
|
6 |
-8 |
INGREDIENTS
| 2 |
tb |
Chicken fat |
| 3 |
lb |
Lean boneless chuck |
|
|
Salt and pepper |
| 5 |
lg |
Thinly sliced onions |
| 5 |
|
Minced cloves garlic |
|
|
Fines herbes |
|
|
Cinnamon |
| 1/2 |
c |
Moist pack apricots |
| 2 |
lb |
Chicken legs |
|
|
Paprika |
| 6 |
lg |
Carrots; halved lengthwise and cut into 3-inch strips |
|
|
Lemon juice |
|
|
Brown sugar; (twice the amount of lemon juice) |
INSTRUCTIONS
Source: The Jewish Gourmet Cookbook, from Nitty Gritty Productions
Cut the chuck in six pieces, trimming away fat. Saute a few pieces of meat
at a time in hot fat in a six-quart pot. Season the meat as it browns on
all sides. Remove the meat to a platter. Brown the remaining meat. After it
is removed from the pot reduce the heat; add the onions and garlic. Cook
until soft but not brown, seasoning with salt and pepper. Add fines heres
and cinnamon. Replace the meat in the pot. Cover and simmer for one and a
half hours or bake in 325-degree oven. Turn the meat from time to time.
Remove the meat to a platter. Place the chicken legs in the pot, seasoning
with salt, pepper, paprika, and cinnamon. Add the aprocots, placing the
meat back in teh pot on top of them. Cook until the chicken is tender,
turning from time to time to evenly brown the chicken. Be careful to keep
the apricots from the bottom of the pan. Cook about one hour. Add water
only irf the dish is in danger of burning. Add the carrots 30 minutes
before serving. Place them in the bottom of the pot so they cook in the pan
juices. Taste and correct the seasoning, adding lemon juice and brown sugar
to taste. Generously serves six to eight.
Posted to JEWISH-FOOD digest V97 #311 by Tara Strasser <tara@gvn.net> on
Nov 28, 97
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