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Full Online Book HomeLearning KitchenPoultry - Chicken - Portuguese Chicken Ragout
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Poultry - Chicken -  Portuguese Chicken Ragout Post by :plumsauce Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3480

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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.
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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