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Chicken A La Mallorquina


2 chicken
3 lb each -- cut into serving
1 size pieces
8 tbsp olive oil
2 onions
1 finely minced
3 garlic cloves
1 finely minced
1 1/2 red peppers
1 finely sliced
1 1/2 green eppers
1 finely sliced
1/4 tsp saffron
1 pinch hot red pepper
1/2 cup proscuitto
1 finely cubed
4 large ripe tomatoes
1 peeled -- seeded and finely
1 chopped
1/2 cup white wine
1 bouquet garni*
1 cup chicken stock
12 raw shrimp
1 peeled
2 tbsp finely minced parsely
1 salt and pepper


1 tsp tomato paste
2 tsp cornstarch
1 mixed with a little wine


1 french bread fried in olive
1 oil

*BOUQUET GARNI: In a pice of cheesecloth, tie the following: 3-4
sprigs of parsely, 1 bay leaf, 1/2 celey 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, ehat 4 Tb of olive oil. Add chicken
pieces a few at a time and brown then on all sides over meidum 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
evaportaed. add the wine, Bouquet Garni and the chicken stock. Bring
to a boil and interactive personal service 11/19/93

Recipe By :


Servings: 6



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