Subj : St. Pepin 01 (Landen)
To   : All
From : Dave Drum
Date : Sun Feb 21 2021 01:28:32

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chicken Filling for Vol au Vent
 Categories: Poultry, Vegetables
      Yield: 8 Servings

      3 lb Chicken; in 8 pieces
      1 lg Onion; chopped
    1/2    Bell pepper
     15 oz Can tomatoes
           +=OR=+
      5 md Tomatoes; peeled, seeded
      2 cl Garlic; minced
      2 tb Balsamic vinegar
      1 c  Dry white wine
           +=OR=+
      6 oz Chicken stock
           +=WITH=+
      2 tb Lemon juice (Real Lemon)
    1/2 c  Pitted green olives
           Salt and pepper
      2 tb Olive oil
    1/4 lb Mushrooms; sliced

  Season chicken with salt and pepper.

  Brown pieces in olive oil, transferring them to a
  plate as they brown.

  Add onions to the pan and cook until soft. Add garlic
  and mushrooms.

  Add vinegar cook until it evaporates.

  Add wine and cook until almost evaporated.

  Add chopped green pepper and tomato to the onions amd
  simmer covered until it becomes a paste.

  Return chicken pieces to the pan. Bring to a boil. Cover
  pan and simmer 45 minutes/until chicken is cooked
  through.

  Let cool.

  Remove meat from bones and cut into bite size pieces.

  Return chicken to sauce. Add olives, bring to a boil.

  Chill before using.

  Recipe By: Miriam P. Posvolsky - based on a Jacques Pepin recipe

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

.... "You can't make a souffle rise twice." -- Alice Roosevelt Longworth

--- BBBS/Li6 v4.10 Toy-5
 * Origin: Prism bbs (1:261/38)

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