Chicken a la maridionale part 1/2
4 Servings
Ingredients
| Quantity | Measure | Ingredient |
|---|---|---|
| 3 | pounds | Chicken |
| Cut into serving pieces | ||
| Salt | ||
| Freshly ground white pepper | ||
| 2 | tablespoons | Sweet butter |
| ½ | cup | Olive oil |
| 2 | tablespoons | Olive oil |
| 2 | Garlic cloves | |
| Finely minced | ||
| 2 | Onions | |
| Finely sliced | ||
| 4 | larges | Ripe tomatoes |
| Peeled -- seeded+chopped | ||
| ½ | cup | Dry white wine |
| 1 | Bouquet garni** | |
| 1½ | cup | Chicken stock |
| 2 | smalls | Zucchini |
| Unpeeled -- cubed and | ||
| Sprinkled with salt and | ||
| Drained for 30 minutes | ||
| 1 | small | Eggplant |
| Unpeeled -- cubed and | ||
| Sprinkle with salt and | ||
| Drained for 30 minutes | ||
| 1 | Green pepper | |
| Roasted -- peeled and | ||
| Sliced | ||
| Into strips | ||
| 1 | tablespoon | Cornstarch |
| Mixed with stock to make a | ||
| Paste | ||
| 3 | tablespoons | Minced fresh herbs |
| Parsely,chives -- marjoram | ||
| ½ | cup | Pimento |
| Cut into thin strips |
Directions
** Bouquet Garni: In a piece of cheesecloth, tie the following: 3-4 sprigs of parsley, 1 bay leaf, ½ celery stalk with leaves, ½ ts dry thyme. PM string long enough to hand the garni in the pot and tie the string wto the pot handle for easy removal.Directions continued in next note Recipe By :
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