| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Dujour09 |
4 |
servings |
INGREDIENTS
| 1 |
lg |
Onion; minced |
| 2 |
sl |
Bacon; minced |
| 3 |
|
Bay leaves |
| 1 |
ts |
Fresh rosemary |
|
|
(or 1/2 tspn dry rosemary) |
| 4 |
|
Whole cloves |
| 1/4 |
c |
Olive oil |
| 1 |
|
Chicken – (abt 3 lbs); cut into 8 pieces |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
tb |
Tomato paste; plus |
| 1 |
ts |
Tomato paste |
| 1 |
c |
Dry white wine |
| 1 1/2 |
c |
Chicken stock |
|
|
Grilled Polenta for serving; (see recipe) |
INSTRUCTIONS
In a large non-reactive skillet, saute the first five ingredients in the
olive oil about 5 minutes, until the onion has wilted. Season the chicken
with salt and pepper to taste, add it to the skillet and saute until
lightly browned on all sides, about 5 minutes. Add the tomato paste and the
wine, mixing with a wooden spoon, and coat the chicken pieces with the
mixture. Add the stock to the skillet, scraping the bottom of the pan to
loosen the particles of food, and simmer 20 minutes, turning the chicken
occasionally. Remove and set aside the chicken pieces and continue to cook
the sauce until thickened, about 10 minutes. Strain the sauce, return the
chicken and sauce to the pan, and cook just until heated through. Serve
with Grilled Polenta. This recipe yields 4 servings.
Source: "CHEF DU JOUR - (Show # DJ-9255) - from the TV FOOD NETWORK"
S(Formatted for MC5): "07-30-1999 by Joe Comiskey -
joecomiskey@netzero.net"
Recipe by: Lidia Bastianich
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