Chicken a la mallorquina
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Chicken | |
| 3 | pounds | Each -- cut into serving |
| Size pieces | ||
| 8 | tablespoons | Olive oil |
| 2 | Onions | |
| Finely minced | ||
| 3 | Garlic cloves | |
| Finely minced | ||
| 1½ | Red peppers | |
| Finely sliced | ||
| 1½ | Green eppers | |
| Finely sliced | ||
| ¼ | teaspoon | Saffron |
| pinch | Hot red pepper | |
| ½ | cup | Proscuitto |
| Finely cubed | ||
| 4 | larges | Ripe tomatoes |
| Peeled -- seeded and finely | ||
| Chopped | ||
| ½ | cup | White wine |
| Bouquet garni* | ||
| 1 | cup | Chicken stock |
| 12 | Raw shrimp | |
| Peeled | ||
| 2 | tablespoons | Finely minced parsely |
| Salt and pepper | ||
| 1 | teaspoon | Tomato paste |
| 2 | teaspoons | Cornstarch |
| Mixed with a little wine | ||
| French bread fried in olive | ||
| Oil | ||
Directions
OPTIONAL
GARNISH
*BOUQUET GARNI: In a pice of cheesecloth, tie the following: 3-4 sprigs of parsely, 1 bay leaf, ½ celey stalk with leaves,½ ts dry thyme. Leave the string long enough to hand the garni in the pot and tie the string to the pot handle for easy removal.
Dry the chicken pieces thoroughly with paper towels. season with salt and pepper. In a large skillet or chicken fryer, ehat 4 Tb of olive oil. Add chicken pieces a few at a time and brown then on all sides over meidum heat, partially covered. remove each piece as finished and reserve. add a little more oliv Recipe By :