Chicken papakrish

Yield: 1 recipe

Measure Ingredient
½ teaspoon Salt
¼ teaspoon Black pepper
3 tablespoons Paprika
¼ teaspoon Cayenne pepper
¼ cup Flour
4 pounds Chicken; cut up
3 tablespoons Olive oil
1 small Onions; thinly sliced
4 Garlic cloves
1 Red bell pepper; thin slice
1 Green bell pepper; " "
½ cup White wine
1 pounds Can peeled Italian tomatoes
1 cup Chicken stock
3 tablespoons Chop'd fresh Italian parsley

Mix salt, paprika, black and red peppers together in flat dish. Coat chicken pieces with mixture. Dip in flour. Heat oil fairly hot in frying pan. Place chicken *skin side* down in oil. Sear. Cook a few minutes (2 ~3 minutes), turn over. Oil will be colored by spices (and your hands :) Cook 2 - 3 minutes on other side. Remove chicken.

Add onions, peppers, garlic to pan. Cook a few minutes in hot oil.

Until juices are mostly absorbed and solids are limp. Add wine. Cook about 3 minutes over fairly high heat, scrapping bottom of pan of brown bits.

Add tomatoes, undrained to pan. Break up tomatoes (careful!) Or can be crushed before adding to pan. Cook 2 - 3 minutes. Add chicken stock. Bring to boil. Add chicken back to pan. Bring again to boil.

Simmer. Cook 10 - 15 minutes until chicken is done. Add oil from dish that chicken was "stored" on.

Parsley can be added to mixture 5 minutes from finish or served garnished.

Sauce can also be served on the side in a gravy boat.

Remove the chicken to serving platter. Sauce may be returned to heat to reduce and thicken if you like (5 - 10 minutes). Pour sauce over chicken.

Excellent with sour cream chives mashed potatoes.

from "Cucina Amore", PBS television typed and posted by teri Chesser 12/96 From: Teri Chesser Date: 12 Dec 96 National Cooking Echo Ä

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