| 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 <meginny@frontiernet.net>
Date: Thu, 5 Dec 1996 21:21:55 -0500
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