Chicken Cazuela
Source of Recipe
Anthony Mansolillo
Recipe Introduction
This easy to prepare dish draws its inspiration from Spanish dishes that are prepared in a "Cazuela" or clay pot � it comes from the same root word as casserole.
List of Ingredients
6 oz of diced, skinless, chicken breast (1/2 inch cubes)
2 oz of Spanish Olives, halved and pitted
2 oz of artichoke hearts cut into quarters
2 oz of sun-dried tomatoes, sliced
1/2 cup of chicken stock
salt and pepper to taste
1 oz fresh herbs (thyme, rosemary and oregano)
a good quality olive oil
2 generous cloves of garlic (minced)
1 small shallot (minced)
1/4 cup white wine (good enough to drink)Recipe
Season chicken, with shallots in a hot pan until lightly browned, add garlic saut� another 60 seconds (do not let garlic burn) add wine to pan (deglaze).
Add olives, artichokes and tomatoes saut� together and add chicken stock and simmer until chicken is cooked through.
Finish with fresh herbs and salt and pepper to taste.
To serve: Serve in a Cazuela (clay pot) with toasted bread.
Alternatively, after chicken stock has been added transfer to Cazuela and place in pre-heated oven (350 degrees) to continue cooking. After removal from oven add herbs and salt and pepper to finish.
This is an entree portion for 1 or two appetizers.
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