| 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
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