| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Chef, Du, Jour |
1 |
Servings |
INGREDIENTS
| 3 |
tb |
Pure olive oil |
| 4 |
sm |
Spring chickens, 12 – 16 ounces each, split in half down the back |
|
|
Salt and freshly ground black pepper |
| 1 |
c |
Pearl onions |
| 1/2 |
c |
Diced carrots |
| 1/2 |
c |
Diced turnips |
| 2 |
tb |
Dried thyme |
| 1 |
c |
Dry white wine |
| 1/2 |
c |
Canned plum tomatoes, drained and crushed |
| 2 |
c |
Chicken stock |
| 1/4 |
c |
Crumbled crisp-fried bacon |
INSTRUCTIONS
Preheat oven to 350 degrees. Heat the olive oil in a large, deep skillet.
Season the chicken halves with the salt and pepper, and brown well on both
sides before removing and placing in an ovenproof casserole. To the skillet
in which you cooked the chicken, add the onions, carrots, turnips, thyme,
and garlic and saute until the vegetables begin to wilt. Add the red wine,
plum tomatoes, and chicken stock to the vegetables, and cook 10 minutes
over medium heat. Pour the vegetable mixture over the chicken in the
overproof casserole and bake 1 1/4 hours. When the chicken has finished
baking, add the cooked, crumbled bacon to the casserole. Serve. Yield: 4
servings
Recipe by: CHEF DU JOUR MICHAEL LOMONACO SHOW #DJ9135 Posted to MM-Recipes
Digest V4 #090 by "Ed Bauman" <BIRCHCREEK@msn.com> on Mar 31, 97
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