Yield: 6 servings
Measure | Ingredient |
---|---|
10 tablespoons | Extra-virgin olive oil; divided |
1 \N | Young chicken -; (2 to 2 1/2 lbs) |
\N \N | Salt; to taste |
\N \N | Freshly-ground black pepper; to taste |
\N \N | Flour; for dredging |
½ pounds | Slab bacon; cut 1 1/2\" cubes |
1 pounds | Chorizo sausage; cut 1/4\" thk rounds |
¼ pounds | Jamon serrano or prosciutto; cut 1\" cubes |
8 \N | Garlic cloves; thinly sliced |
1 large | Spanish onion; cut 1/2\" dice |
½ pounds | Oyster mushrooms |
1 cup | Chopped fresh vine-ripened tomatoes |
1 \N | Red bell pepper; cut 1/2\" cubes |
1 \N | Green bell pepper; cut 1/2\" cubes |
2 tablespoons | Fresh thyme leaves |
1 teaspoon | Saffron threads |
2 \N | Whole cloves |
2 quarts | Chicken stock |
In a large casserole, heat 6 tablespoons of the olive oil until smoking.
Cut chicken into mouthful-sized 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.
Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B19)
Per serving: 488 Calories (kcal); 42g Total Fat; (78% calories from fat); 15g Protein; 10g Carbohydrate; 32mg Cholesterol; 3481mg Sodium Food Exchanges: 0 Grain(Starch); 1½ Lean Meat; 1 ½ Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates
Recipe by: Mario Batali
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