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Title: Baby Chicken With Leeks, Grapes And Sherry
Yield: 4

Ingredients

      4    poussin; or baby chickens,
      1    ; backbones removed
      1    and flattened
      1    salt; to taste
      1    freshly-ground black pepper;
           - to taste
    1/2 c  flour; plus
      2 tb flour
      6 tb extra-virgin olive oil
      1    leek; washed well,
      1    and cut into 1/2 rounds
    1/4 c  sherry vinegar
      1 c  semisweet sherry
      1 c  chicken stock
    1/4 lb chorizo; cut 1/2 cubes
      2 c  red wine grapes; halved,
           -seeded
      1    (may substitute table
           -grapes)
      2 tb butter
     10    mint leaves

Instructions

Season poussins with salt and pepper and dredge in flour. Heat olive oil in
a 12-inch to 14-inch saut‚ pan until smoking. Saut‚ poussins, breast-side
first, until golden brown on both sides, about 8 minutes per side and
remove
to plate.

Add leek and cook until softened and light brown, about 6 to 7 minutes. Add
sherry vinegar and cook until reduced to 2 tablespoons. Add sherry and
chicken
stock and bring to a boil. Add poussins and chorizo and simmer 15 minutes,
or
until poussins are just cooked through, and season with salt and pepper. If
sauce is thin (it will be), mix butter with 2 tablespoons flour and whisk
this
paste into sauce 1 tablespoon at a time until lightly thickened.

Pour into serving bowl, sprinkle with mint leaves and serve.

This recipe yields 4 main course servings.

Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK -
(Show
# ME-1B15)

Per serving: 452 Calories (kcal); 37g Total Fat; (73% calories from fat);
10g Protein; 20g Carbohydrate; 40mg Cholesterol; 952mg Sodium
Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 7
Fat; 0 Other Carbohydrates

Recipe by: Mario Batali

Converted by MM_Buster v2.0n.

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