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Felidia's Chicken 
Source: Burt Wolf's Table

Makes 4 servings

1/4 cup vegetable oil 
4 chicken breasts, halved, bone in, all skin removed 
1 large onion, minced 
3 strips bacon, minced 
2 bay leaves 
2 teaspoons chopped fresh rosemary 
1/2 cup chopped chicken livers (optional) 
1 1/2 cups sliced mushrooms 
1/2 teaspoon ground cloves 
1/4 cup tomato paste 
1 1/2 cups chicken stock or broth 
Salt and freshly ground black pepper, to taste 
Warm the oil in a large sauté pan over moderately high heat. Add the chicken 
pieces and cook for about 8 minutes on each side, or until lightly browned all 
over. Remove the chicken and drain on paper towels. Spoon off all but 2 
tablespoons of the fat in the sauté pan.
Return the sauté pan to moderate heat and add the onion, bacon, bay leaves, 
rosemary, chicken livers (if desired), mushrooms, and cloves. Saute for 5 
Add the tomato paste and stock or broth and stir to mix well. Return the 
chicken pieces to the pan and bring the mixture to a boil. Reduce the heat to 
moderate and cook for 5 minutes. Turn the chicken pieces and cook for an 
additional 5 minutes. Season with salt and pepper.
Divide the chicken among 4 dinner plates. Strain the sauce and remove and 
discard the bay leaves. Spoon the sauce over the chicken, or if you’d rather 
have a chunky sauce, skip the straining and spoon the sauce over each serving 
of chicken.
Recipe reprinted by permission of Doubleday. All rights reserved. 
~~~***Rhonda G in Missouri***~ ~~


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