Yield: 4 servings
|2 tablespoons||Olive oil|
|½ cup||Chopped onion|
|½ cup||Chopped carrots|
|½ cup||Chopped celery|
|1 cup||Deboned; skinless chicken breast|
|Cut into 3/4-inch chunks|
|1 tablespoon||Chopped garlic|
|¾ cup||Roasted; peeled, coarsely-chopped chestnut|
|3 cups||Dense day-old wheat bread; torn in 1" chunks|
|1 cup||Chicken stock|
|2 pounds||Guinea or Cornish game hen; cooked|
In a large saute pan heat oil. Add onions, carrots, and celery, cook for 2 to 3 minutes. Add the chicken, and garlic, season with salt and pepper, and cook for 5 minutes. Place in a large bowl with the bread and chestnuts. Mix well, and moisten with the chicken stock. Season with salt and pepper.
Place on a serving platter along side your Guinea or Cornish hen. This recipe yields 4 to 6 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2228 broadcast 11-27-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.