Text 25781, 89 rader
Skriven 2015-04-08 06:12:36 av Dave Drum (1:261/38.0)
Ärende: Gourmet 607
===================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chicken In Chile Sauce (Aj+¡ De Gallina)
 Categories: Poultry, Chilies, Dairy, Cheese
      Yield: 8 Servings

      8    Quail eggs (opt)
      4 sl (1/2") firm white bread;
           - crusts discarded
      1 c  Whole milk
      1 md Onion; chopped
      2 cl Garlic; chopped
  3 1/2 tb Oil; divided
    1/2 ts Turmeric
      4 tb Bottled aj+¡ amarillo or aj+¡
           - mirasol paste
      2 c  Chicken broth
    1/2 c  Grated Parmigiano-Reggiano
    1/2 c  Walnuts
  5 1/2 lb Small chicken breast halves
           - w/skin and bone

  ACCOMPANIMENT: Peruvian rice and lentils

  GARNISH: pitted black Peruvian or Kalamata olives, halved;
  lime wedges (preferably Key limes)

  Preheat oven to 400+.F/205+.C with rack in middle.

  If using quail eggs, cover with cold water in a very small
  saucepan. Bring to a simmer and cook, covered, 5 minutes.
  Rinse eggs under cold water to stop cooking, then peel.

  Soak bread in milk until softened, then mash with a fork.

  Cook onion and garlic in 1 1/2 tablespoons oil with
  turmeric and 1/4 teaspoon salt in a 12-inch heavy skillet
  over medium heat, stirring occasionally, until softened.
  Stir in chile paste and bread mixture and simmer, stirring
  occasionally, until very thick, 3 to 5 minutes. Stir in
  broth and cheese and simmer 1 minute. Carefully transfer
  to a blender with walnuts and blend until very smooth,
  about 1 minute (use caution when blending hot liquids).
  Transfer sauce to a medium saucepan and keep warm,
  covered, over very low heat, stirring occasionally.

  Pat chicken dry, then season with 1 teaspoon salt and 1/2
  teaspoon pepper. Heat 1 tablespoon oil in a 12-inch heavy
  nonstick skillet over medium-high heat until hot, then
  brown half of chicken, skin side down first, turning once,
  about 8 minutes total. Transfer, skin side up, to a
  4-sided sheet pan. Pour off oil from skillet and wipe
  clean, then brown remaining chicken in remaining
  tablespoon oil in same manner.

  Roast chicken in oven until just cooked through, about 15
  minutes.

  Halve quail eggs lengthwise.

  Spoon some of sauce onto a large platter, then arrange
  chicken on top. Garnish with quail eggs and serve with
  remaining sauce on the side.

  COOKSCÇÖ NOTES: Quail eggs can be cooked 1 day ahead; chill
  until cold, then peel and keep chilled, covered. Bring to
  room temperature before serving.

  Sauce can be made 1 day ahead and chilled (covered once
  cool). Reheat before serving.

  by Lillian Chou

  Gourmet | May 2009

  Yield: Makes 8 servings

  MM Format by Dave Drum - 29 April 2009

  Uncle Dirty Dave's Archives

MMMMM

... Light Year: regular year with less calories.

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)