BOOK CATEGORIES

Stories For Kids Poems

Nonfictions Plays

Fairy Tales Fables

LINKS

Free Classified Website Without Registration Free Classified Website Daniel Company

Home Learning Kitchen Poultry - Chicken - Portuguese Chicken Ragout

Famous Authors (View All Authors)

Post by :plumsauce Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3480

Click below to download : Poultry - Chicken - Portuguese Chicken Ragout (Format : PDF)

Poultry - Chicken - Portuguese Chicken Ragout

3 1/2 to 4 lb. chicken, cut up
4 Tbsp. unsalted butter
2 medium onions, chopped
1/3 c. all-purpose flour
2 shallots, minced
1 to 2 garlic cloves, chopped
1 c. dry white wine
2 c. beef stock
2 tsp. tomato paste
bouquet garni: 5 parsley springs, 1 bay leaf, 1 celery rib tied together
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. thyme
3/4 c. pitted green olives
3/4 c. pitted black olives
2 Tbsp. olive oil
3/4 lb. quartered mushrooms
4 medium tomatoes, peeled, seeded and quartered or 1 (28 oz.) can Italian peeled tomatoes

Pat chicken dry. In a large skillet, melt butter over high heat. Add chicken and saute, turning once, until browned (about 2 minutes on each side). Add the onions, cook until golden, about 3 minutes. Stir in the flour. Reduce heat to moderate and cook until the flour is light brown, 3 to 5 minutes.

Add the shallots, garlic, wine, stock, tomato paste, bouquet garni, salt, pepper and thyme. Cover. Reduce heat to moderately low. Simmer, skimming fat from the surface of the sauce several times, until the chicken is tender, 25 to 35 minutes. Remove the bouquet garni.

Meanwhile, put the green olives in a medium pan, cover with cold water and bring to a boil. Strain and rinse under cold water. Repeat blanching process 2 more times. Black olives are not usually as salty as green olives, but, it they are salty, they should also be blanched.

In a large skillet, heat the oil over high heat. Add mushrooms and saute, tossing until browned, about 3 minutes. Season to taste.

Shortly before serving, add olives, mushrooms and tomatoes to the chicken. Simmer, about 5 minutes. Garnish with chopped parsley if desired.

If you like this book please share to your friends :

NEXT BOOKS

Poultry - Pot Chicken

2 tbl. margarine2 tbl. olive oil1 whole chickenPotatoes, cubedCarrot sticksSliced onions3 chicken bouillon cubes2 cups boiling waterdried oregano, basil, thyme and freshly ground pepper, to tastePreheat oven to 325° F.In a large oven-proof deep roaster type pot, melt margarine with olive oil. In this, brown a whole chicken (fryer will do fine), turning often and keeping it moving to prevent sticking. When brownish, remove from heat. Add potatoes, carrot sticks, and sliced onions, alternating layers around chicken and a bit over it to almost cover about 3/4 of the chicken. Dissolve

PREVIOUS BOOKS

Poultry - Portuguese Baked Chicken

4 large chicken legs (or 8 thighs) 2 medium onions 2 large tomatoes 2 oz black olives (Portuguese ones if available) 2 large potatoes 6 fl oz coconut milk (tinned is fine) 1 tbsp shredded coconut (fresh or desiccated) 1 tbsp mild curry powder (Malay type is perfect) 2 teasp tomato paste 2 teasp ground turmeric 1 large bay leaf - crumbled Salt and pepper Olive oil (Portuguese if available) 8 fl oz light chicken stock Cut each chicken leg into two joints, sprinkle with a little salt and pepper and crumbled bay leaf. Mix and marinate for at least

NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS

Please consider making a donation of $1,$5,$100 or whatever you can to protect and sustain Fullonlinebooks.

Poultry - Chicken - Portuguese Chicken Ragout

Poultry - Pot Chicken

Poultry - Portuguese Baked Chicken