Chicken with mushrooms

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.


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

Similar recipes