| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Italian | New, Text, Import | 1 | Servings |
INGREDIENTS
| 2 | tb | Olive oil |
| 4 | sm | Poussons, (about 6 ounces each), quartered |
| Essence | ||
| 1/2 | lb | Julienned Porcini |
| 2 | tb | Minced shallots |
| 1 | tb | Minced garlic |
| 1/2 | c | Chopped green onions |
| 1 | c | Italian plum tomatoes,, seed, peel, chop |
| 2 | c | Veal reduction |
| 2 | tb | Unsalted butter |
| Long chives | ||
| 1 | tb | Chopped chives |
| Loaf crusty bread |
INSTRUCTIONS
In a large saut_ pan, heat the olive oil. Season the chicken with Essence. When the oil is hot, sear the chicken for 3 minutes, skin side down, on each side. Remove from the pan and set aside. Add the mushrooms to the pan and saut_ for 2 minutes. *Add a little more oil if needed. Add the shallots and garlic, saut_ for 1 minute. Stir in the green onions and tomatoes. Saut_ the mixture for 2 minutes. Add the veal reduction and bring up to a boil. Add the chicken and simmer for 4-5 minutes. Season with salt and pepper. Stir in the butter. Ladle the ragu in shallow bowl. Garnish with chives and serve with crusty bread. Yield: 4 appetizer servings Posted to MC-Recipe Digest V1 #330 Recipe by: ESSENCE OF EMERIL SHOW #EE2443 From: Meg Antczak <[email protected]> Date: Thu, 5 Dec 1996 21:21:55 -0500
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