Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 6 tablespoons | Extra virgin olive oil plus |
| 4 \N | Tablespoons |
| 1 \N | Young chicken (22 1/2 |
| \N \N | Pounds) |
| \N \N | Salt and pepper to season |
| \N \N | Flour for dredging |
| ½ pounds | Slab bacon, cut into 1 inch cubes |
| 1 pounds | Chorizo sausage, sliced into |
| ¼ \N | Inch thick rounds |
| ¼ pounds | Jamon serrano or prosciutto, |
| \N \N | Cut into 1inch cubes |
| 8 \N | Cloves garlic, thinly |
| \N \N | Sliced |
| 1 large | Spanish onion, cut into |
| ½ \N | Inch dice |
| ½ pounds | Oyster mushrooms |
| 1 cup | Chopped fresh vineripened |
| \N \N | Tomatoes |
| 1 \N | Red bell pepper, cut into |
| ½ \N | Inch cubes |
| 1 \N | Green bell pepper, cut into |
| ½ \N | Inch cubes |
| 2 tablespoons | Fresh thyme leaves |
| 1 teaspoon | Saffron threads |
| 2 \N | Cloves |
| 2 quarts | Chicken stock |
In a large casserole, heat 6 tablespoons olive oil until smoking. Cut chicken into mouthfulsized pieces, on the bone, season with salt and pepper, and dredge in flour. Cook, 6 to 7 pieces at a time, until golden brown and remove to a plate. Dredge bacon in flour. Brown in same pan and remove. Add remaining olive oil, chorizo, jamon, garlic, onion, and mushrooms and cook until soft, about 8 to 9 minutes. Add tomato, red and green pepper, thyme, saffron and cloves and cook 5 minutes, or until saffron starts to bleed color. Add chicken stock, chicken pieces and bacon and bring to a boil. Lower heat and simmer 1 hour. Check for seasoning and serve.
Yield: 6 servings
MEDITERRANEAN MARIO SHOW #ME1B19