Text 6170, 80 rader
Skriven 2013-10-28 05:32:52 av Dave Drum (1:261/38)
Ärende: Chile 4418
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chicken Fricassee w/Tomatoes & Artichokes
 Categories: Poultry, Vegetables, Chilies, Pasta
      Yield: 5 Servings

      5    Whole chicken legs; bone-in,
           - skin-on
           Salt & pepper
  1 1/2 c  Flour
      2 tb Olive oil
      1    Onion; sliced
           Chile pepper flakes
      2 cl Garlic; thin sliced
     28 oz Can whole tomatoes; drained,
           - crushed *
      1    Bay leaf
      4    (to 6) baby artichokes;
           - trimmed, quartered (opt)*
           Buttered pasta

  This dish is based on a classic chicken cacciatore recipe,
  but the artichokes turn it into something different. You
  can skip them if you're pressed for time, but they're a
  wonderful springtime touch.

  Remove excess fat from the chicken. Using a large sharp
  knife, cut the legs in half through the joints and cut the
  breasts in half, whacking the back of the knife to cut
  through the breastbone. Season the chicken pieces well on
  both sides with salt and pepper, then dredge in the flour,
  shaking off excess.

  Heat the olive oil in a large skillet over medium-high
  heat. Brown the chicken in 2-3 batches until golden, 3-5
  minutes per side. Remove from the pan.

  Drain all but 1 tablespoon of oil from the pan, then add
  the onions and chile flakes. Stirring frequently, brown
  for about 3 minutes. Add garlic and saute briefly, then
  add the tomatoes and bay leaf. Bring to a simmer and
  season to taste with salt and pepper.

  Add the chicken pieces; trying to fit them in one layer.
  Return to a simmer and cover, then cook at a simmer for 20
  minutes for breasts, 25-30 for legs (remove the breast
  pieces when they're done). Flip the chicken legs halfway
  through cooking.

  Meanwhile, steam the artichokes in a steamer or in a
  covered pan with a small amount of salted water until
  tender when pierced in the heart with a knife, 10-12
  minutes. Add the artichokes to the chicken and incorporate
  into the sauce.

  Adjust the seasoning of the sauce, remove the bay leaf and
  serve with buttered polenta or pasta.

  Serves 4-6

  * Note: To crush the tomatoes, place in a deep bowl and
  break into small pieces with your hands. To trim the
  artichokes, cut off most of the stem and top inch or so,
  then remove outer leaves until you get down to light green
  leaves. Trim the dark part off of the bottoms until you
  get to the white heart. Cut into quarters and place in
  acidulated water. Usually the chokes are edible.

  URL: http://sfgate.com

  MM Format by Dave Drum - 26 April 2010

  Uncle Dirty Dave's Archives

MMMMM

... A host at a table where a guest is obliged to ask, is a host dishonoured.

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