| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Dutch | Poultry | 4 | Servings |
INGREDIENTS
| 1 | Batch Fricasseed Chicken with sauce, 3-1/3 to 4 lbs (See RECIPE) – | |
| 1/2 | c | Low-sodium chicken broth |
| 4 | lg | Red bell peppers |
| 2 | tb | Paprika (pref. Hungarian sweet) |
| 1/2 | ts | Ground coriander |
| 1 | tb | Tomato paste |
INSTRUCTIONS
PREPARE OR DEFROST Fricasseed Chicken. Arrange chicken pieces in a casserole or Dutch oven, add broth, cover, place in the oven and turn the oven to 375F. Meanwhile, place peppers over the flame of a gas stove or place under a preheated broiler and roast until peppers are completely black. As they are done, place in a paper bag. Close tightly and let rest for 5 minutes. Place peppers under cold running water, rubbing to remove all blackened skin. Split peppers with your thumb, lengthwise, remove seeds and stems and cut into thirds. Add the peppers to the chicken. Place fricassee sauce in saucepan over medium heat. Add paprika, coriander and tomato paste. Cook until reduced to a sauce-like consistency thick enough to cling to a wooden spoon. Uncover the chicken and peppers, strain the sauce over the top and cook another 5 minutes. To serve, transfer chicken, peppers and sauce to a serving bowl. Accompany with buttered noodles. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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