Gaspachos de la mancha - (chicken hot pot)

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

Converted by MM_Buster v2.0n.

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