| 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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