| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Latimes3 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 3 |
sl |
Bacon; cut up |
| 2 |
|
Chickens -; (3 1/2 to 4 lbs) |
| 1/2 |
c |
Flour |
|
|
Salt |
| 1/2 |
lb |
Onions; thinly sliced |
| 1 |
lb |
Fennel bulb |
| 2 |
c |
Dry white wine |
| 2 |
lb |
Boiling potatoes – (to 2 1/2 lbs); cubed |
| 1 |
c |
Green olives; unpitted |
| 1/2 |
lb |
Mushrooms; quartered |
| 1/2 |
c |
Chopped fennel fronds |
INSTRUCTIONS
Cook butter and bacon in bottom of large, heavy casserole over medium heat
until bacon crisps, about 10 minutes. Cut up each chicken into 10 serving
pieces (2 wings, 2 drumsticks, 2 thighs and each breast half cut in half).
Combine flour and 2 teaspoons salt in large mixing bowl. Toss each chicken
piece in seasoned flour, knock against side of bowl to get rid of excess
flour and set aside on plate. When bacon is crisp, remove with slotted
spoon and reserve, leaving fat in bottom of pan. Begin frying chicken,
using only enough pieces to fill bottom of pan without crowding. Cook
chicken until lightly browned on both sides (about 10 minutes per side).
Remove chicken to cooling rack over baking sheet. Repeat until all chicken
is browned. When all chicken is browned, drain all but 1 tablespoon fat.
Add onions and cook, stirring and scraping bottom of pan to release brown
sticky residue. Cut fennel in quarters, remove cores, then cut into 2-inch
sections. Add to onions and cook until fennel begins to soften, about 5
minutes. Add chicken, putting legs and thighs on bottom, then wings and
finally breast pieces. Add wine. Put lid on pot slightly askew and cook
over medium-low heat, stirring occasionally, 30 minutes. If chicken begins
to stick, reduce heat to medium-low. While chicken is cooking, cook
potatoes in large pan of boiling, lightly salted water until tender, about
15 minutes. When chicken is tender enough to pierce easily with a knife,
add reserved bacon squares, green olives and mushrooms to chicken and cook
10 minutes more. Add potatoes and heat through, about 5 minutes. Before
serving, garnish with fennel fronds and stir well. Yields 8 to 10 servings.
Each of 10 servings: 423 calories; 474 mg sodium; 82 mg cholesterol; 22
grams fat; 26 grams carbohydrates; 22 grams protein; 0.80 gram fiber
Recipe Source: Los Angeles Times - 11-04-1998
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.
A Message from our Provider:
“The Bible: More up-to-date than tomorrow’s newspaper”