| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cornish | Essnce06 | 4 | Servings |
INGREDIENTS
| 2 | T | Olive oil |
| 1/2 | c | Chopped onion |
| 1/2 | c | Chopped carrots |
| 1/2 | c | Chopped celery |
| 1 | c | Deboned, skinless chicken |
| breast | ||
| Cut into 3/4-inch chunks | ||
| 1 | T | Chopped garlic |
| 3/4 | c | Roasted, peeled |
| coarsely-chopped chestnut | ||
| 3 | c | Dense day-old wheat bread |
| torn in 1" chunks | ||
| 1 | c | Chicken stock |
| 2 | lb | Guinea or Cornish game hen |
| cooked |
INSTRUCTIONS
In a large saute pan heat oil. Add onions, carrots, and celery, cook for 2 to 3 minutes. Add the chicken, and garlic, season with salt and pepper, and cook for 5 minutes. Place in a large bowl with the bread and chestnuts. Mix well, and moisten with the chicken stock. Season with salt and pepper. Place on a serving platter along side your Guinea or Cornish hen. This recipe yields 4 to 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2228 broadcast 11-27-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-14-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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