|
|
|
Recipe from
mother Hubbard...
|
|
3
lbs |
|
boneless chicken, cut into 8 serving
pieces |
|
|
½
cup |
|
flour |
|
|
¼
cup |
|
extra-virgin olive oil |
|
|
2
cloves |
|
garlic, minced |
|
|
2
sprigs |
|
parsley, minced |
|
|
4
red |
|
peppers, seeded and cut into strips
lengthwise |
|
|
1
large |
|
onion, cut in half and sliced |
|
|
8
oz |
|
chorizo sausage, cut into slices |
|
|
1
cup |
|
dry
white wine |
|
|
8
small |
|
asparagus |
|
|
|
|
salt
and pepper to taste |
|
|
|
|
|
|
1 |
Dredge
chicken in flour and set aside. |
|
2 |
Heat oil in
a large heavy skillet. Brown chicken in oil, a
few pieces at a time, on both sides. Remove to a
warm plate. |
|
3 |
Brown
sausage slices and remove to a plate. |
|
4 |
Sauté
garlic, parsley, onion and peppers in skillet.
Stir frequently and cook over medium-heat for
8-10 minutes, or until vegetables are soft. Add
sausage, chicken and wine to skillet. Cover
tightly and simmer over low heat for another 30
minutes, or until chicken is tender. |
|
5 |
While
chicken is simmering, steam asparagus. |
|
6 |
Transfer
chicken mixture to a platter, sprinkle with salt
and pepper, and garnish with asparagus. |
|
|
|
|
Servings: 8 |
|
|
|