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Braised Chicken with Lemon Confit, Olives and Peppers

1 (21/2-pound) Empire chicken, cut into eighths
1 tablespoon Regime Blend
1 teaspoon Aux Poivres
2 tablespoons olive oil
5 cloves garlic, thinly sliced
1/2 Spanish onion, julienned
1 red pepper, medium dice
1 yellow pepper, medium dice
1 small jalapeno, cut into thin rounds
1 lemon confit, medium dice
2 fresh bay leaves
Pinch saffron
3 tablespoons tomato paste
1 to 11/2 cups good chicken stock
1 cup brown veal stock
1 cup mixed olives
1/2 cup soaked, sun-dried tomatoes, medium dice
1/2 bunch cilantro, roughly chopped

Season chicken with spices and brown in the olive oil. Add vegetables, lemon confit, bay leaves, tomato paste and saffron and sweat until tender.

Add stocks and simmer until chicken is tender. Finish with olives, sun-dried tomatoes and cilantro. Adjust seasoning with salt, pepper and lemon juice.

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