| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Spanish |
Med02 |
4 |
servings |
INGREDIENTS
| 1 |
|
Fryer chicken |
| 6 |
|
Garlic cloves; peeled, whole |
| 12 |
|
Black peppercorns |
| 4 |
|
Thyme sprigs |
| 1 |
tb |
Toasted cumin seeds |
| 1 |
md |
Spanish onion; cut 1/4" slices |
| 2 |
tb |
Salt |
| 1 |
tb |
Sugar |
| 4 |
c |
White wine |
| 1 |
c |
Cider vinegar |
| 1 |
|
Lemon; thinly sliced |
| 1 |
|
Orange; thinly sliced |
INSTRUCTIONS
Cut chicken into 10 pieces and remove skin. Place pieces in a 4-quart
saucepan and add remaining ingredients. Bring to a boil, lower heat, cover
and simmer for 1 hour and 20 minutes. Remove chicken carefully and place in
a shallow crock. Pour cooking liquid and solids over chicken and allow to
cool. Serve chilled with chicory salad and lemon wedges. This recipe yields
4 servings.
Recipe Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD
NETWORK - (Show # ME-1B20 broadcast 06-18-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
06-24-1998
Recipe by: Mario Batali
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