Chicken A La Mallorquina Recipe - Cooking Index
Chicken A La Mallorquina Recipe - Cooking Index
| 2 | Chicken | |
| 3 lbs | -- cut into serving ¥ | |
| 8 tablespoons | Olive oil | |
| 2 | Onions | |
| Finely minced | ||
| 3 | Garlic cloves | |
| Finely minced | ||
| 1 1/2 | Red peppers | |
| Finely sliced | ||
| 1 1/2 | Green peppers | |
| Finely sliced | ||
| 1/4 teaspoon | Saffron | |
| 1 | Hot red pepper | |
| 1/2 cup | Proscuitto finely cubed | |
| 4 cups | Ripe tomatoes peeled - seeded and finely (large) chopped | |
| 1/2 cup | White wine bouquet garni* | |
| 1 cup | Chicken stock | |
| 12 | Raw shrimp peeled | |
| 2 tablespoons | Finely minced parsley | |
| Salt and pepper | ||
| Optional----- | ||
| 1 teaspoon | Tomato paste | |
| 2 teaspoons | Cornstarch mixed with a little wine | |
| Garnish----- | ||
| French bread fried in olive oil |
*BOUQUET GARNI: In a piece of cheesecloth, tie the following: 3-4 sprigs of parsley, 1 bay leaf, 1/2 celery stalk with leaves,1/2 ts dry thyme. Leave the string long enough to hand the garni in the pot and tie the string to the pot handle for easy removal.
Dry the chicken pieces thoroughly with paper towels. Season with salt and pepper. In a large skillet or chicken fryer, heat 4 Tb of olive oil. Add chicken pieces a few at a time and brown then on all sides over medium heat, partially covered. remove each piece as finished and reserve. add a little more olive oil if necessary.
When all the chicken as been removed from the pan, reduce the heat and add the onion and 1 ts minced garlic. Cook until onions are soft and very lightly browned. Add the sliced peppers, saffron and hot red pepper. Cover the pan and continue cooking until the peppers are soft. add the proscuitto, tomatoes and tomato paste, if desired. Bring to a boil and cook, uncovered, over high heat until most of the tomato juice has evaporated. add the wine, Bouquet Garni and the chicken stock. Bring to a boil.
***Rest of directions missing***
Source:
Carol Miller-Tutzauer
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