Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 3 \N | Ancho chiles; prepared as above |
| 2 tablespoons | Oil |
| 2 tablespoons | Butter |
| 1 \N | 3-1/2 lb chicken; cut up |
| 1 pounds | Mushrooms with stems; sliced |
| 1 \N | Onion; chopped |
| 1 \N | Clove garlic; chopped |
| 2 mediums | Tomatoes; chopped |
| 2 \N | Sprigs epazote (optional) |
| \N \N | Salt and pepper |
| 1 pinch | Sugar |
| 1 cup | Chicken stock |
| ½ cup | Heavy cream (whipping cream) |
Date: Wed, 13 Mar 1996 08:43:35 -0600 From: Judy Howle <howle@...>
RECIPES USING ANCHO CHILES (by Diana Kennedy) Heat oil and butter in skillet and saute chicken pieces until golden.
Remove to flameproof casserole with lid. Saute mushrooms in remaining fat, and add to the chicken, reserving fat. Combine onion, garlic, tomatoes, epazote and prepared chiles in the blender. Blend to a coarse puree.
Heat fat remaining in skillet. Add puree and cook for 5 minutes, stirring constantly. Season to taste with salt, pepper, and sugar. Stir in stock.
Pour over chicken. Cover and cook over low heat, until chicken is tender, about 1 hour. Just before serving, stir in the cream and heat through. Do not boil. Serves 6.
CHILE-HEADS DIGEST V2 #267
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .