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

Ingredients

      4    Poussin, or baby chickens;
           -backbones removed
           and flattened
           Salt; to taste
           Freshly-ground black pepper;
           - to taste
    1/2 c  Flour; plus
      2 tb Flour
      6 tb Extra-virgin olive oil
      1    Leek; washed well,
           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
           (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 saute pan until smoking. Saute 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 andpepper. If sauce is thin (it will be), mix butter with 2
tablespoons flourand 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.

Recipe Source:
MEDITERRANEAN MARIO with Mario Batali
From the TV FOOD NETWORK - (Show # ME-1B15 broadcast
06-12-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe
Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

06-23-1998

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Contributor: Mario Batali

Preparation Time: 0:00

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