Gaspachos de la mancha - (chicken hot pot)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | tablespoons | Extra-virgin olive oil; divided |
| 1 | Young chicken -; (2 to 2 1/2 lbs) | |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 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 | Garlic cloves; thinly sliced | |
| 1 | large | Spanish onion; cut 1/2\" dice |
| ½ | pounds | Oyster mushrooms |
| 1 | cup | Chopped fresh vine-ripened tomatoes |
| 1 | Red bell pepper; cut 1/2\" cubes | |
| 1 | Green bell pepper; cut 1/2\" cubes | |
| 2 | tablespoons | Fresh thyme leaves |
| 1 | teaspoon | Saffron threads |
| 2 | Whole cloves | |
| 2 | quarts | Chicken stock |
Directions
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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