| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Niger |
Toohot06 |
6 |
servings |
INGREDIENTS
| 8 |
tb |
Unsalted butter -; (1 stick) |
| 1 |
md |
Onion; sliced |
|
|
Salt; as needed |
|
|
Freshly-ground black pepper; as needed |
| 2 |
|
Garlic cloves; sliced (2 to 4) |
| 1/2 |
lb |
Oyster mushrooms; cleaned and sliced |
| 1/2 |
lb |
White mushrooms; cleaned and sliced |
| 1 |
c |
Dry white wine |
| 3 |
|
Dried Ancho chiles; wiped clean, (3 to |
|
|
4) |
|
|
; stemmed and seeded |
| 2 1/2 |
c |
Chicken stock |
|
|
Juice of 1 lime |
| 1/4 |
c |
Olive oil |
| 3 |
lg |
Whol boneless chicken breasts with skin; split |
INSTRUCTIONS
Melt 4 tablespoons of the butter in a medium saucepan over moderate heat.
Saute the onions with 1/2 teaspoon each of salt and pepper until golden
brown, 8 to 10 minutes. Add the garlic and half of each of the mushrooms.
Turn up the heat and cook the mushrooms, stirring frequently, until golden.
Pour in the wine and cook until most of the liquid has evaporated.
Meanwhile, place the Ancho chiles over a burner and toast all over just
until soft and the skin is slightly bubbly. Roughly chop half the chiles
and add to the pot, reserving the rest. Add the chicken stock to the pot
and boil about 12 minutes. Transfer to a blender or food processor and
puree until smooth. (For a smoother sauce, pass through a sieve.) Return
the sauce to the stove and bring to a boil. Stir in the remaining butter, 1
tablespoon at a time, and remove from heat. (For a thinner, more rustic
sauce you can eliminate this butter.) Stir in the lime juice, season with
salt and pepper and reserve. Preheat the oven to 350 degrees. Season the
chicken breasts well with salt and pepper. Heat a large dry skillet over
moderate heat for 5 minutes. Pour in the olive oil and place the chicken in
the pan, skin side down. Fry until the skin starts to brown and crisp, 5 to
10 minutes, and then turn and briefly sear the other side. Transfer to a
baking dish (set the pan aside) and bake until cooked through, about 10
minutes. Meanwhile, finish the sauce by thinly slicing the remaining
toasted Ancho peppers. Reheat the pan used to brown the chicken and saute
the remaining mushrooms over medium-high heat until the edges are brown.
Then add the sliced Anchos. Stir and toss 1 to 2 minutes longer. Stir into
the reserved sauce. Coat the serving plates with the sauce. Top each with a
browned chicken breast and serve. This recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6157 broadcast 09-03-1996) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
09-20-1996
Recipe by: Susan Feniger and Mary Sue Milliken
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