Felidia's Chicken
Felidia's Chicken
Felidia us the name of the famous Iralian restaurant founded and owned
by Lidia Basrianich
Makes 4 servings
RECIPE INGREDIENTS
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
RECIPE METHOD
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 minutes.
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.
>From the Cooking.com website...
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