Yield: 6 servings
|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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