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Name: Peppered Chicken Cooked Under a Brick
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1 ts Sherry vinegar; 8 sm Red bliss potatoes; Salt; Vegetable oil; Extra Virgin Olive Oil; 2 c Chicken Stock; 2 tb Fennel seeds; 1 c Sherry wine; 2 tb Garlic chopped; 2 tb Hot red pepper flakes; 12 Pearl onions, peeled; 2 tb Chopped ginger; 2 Shallots thinly sliced 3; 4 1-pound range chickens

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INGREDIENTS

1 ts Sherry vinegar
8 sm Red bliss potatoes
Salt
Vegetable oil
Extra Virgin Olive Oil
2 c Chicken Stock
2 tb Fennel seeds
1 c Sherry wine
2 tb Garlic ; chopped
2 tb Hot red pepper flakes
12 Pearl onions, peeled
2 tb Chopped ginger
2 Shallots thinly sliced 3
4 1-pound range chickens

INSTRUCTIONS

Butterfly the chicken and remove the backbone and the wingtips. Use the bones and wingtips for a stock. Season the chickens with hot red pepper flakes, 1 1/2 tablespoons ginger, 1 tablespoons chopped garlic, and 2 tablespoons fennel seeds. Rub with oil and marinate overnight. Season the chicken with salt. Heat 4 frying pans over moderate heat with 1/8-inch vegetable oil. Cook the chickens, skin side down, flattened with a weight, until cooked three quarters of the way through. Flip the chicken and cook until done. The skin should be crispy and golden brown. Remove the breast bones. Transfer the chickens to a plate. In one of the pans, heat 2 tablespoons oil with the remaining ginger and garlic and the sliced shallots. Cook until tender. Deglaze the pan with the sherry and reduce by three quarters. Add the stock and reduce by two thirds. Whisk in the butter and season with the vinegar, salt and pepper. Meanwhile, preheat the oven to 400 degrees. Toss the potatoes with salt, pepper and extra virgin olive oil. Roast for 20 minutes. Toss the onions with salt, pepper and extra virgin olive oil and add to the potatoes. Roast an additional 20 minutes or until the vegetables are tender. To serve, distribute the vegetables among 4 warm plates. Set the chickens, skin side up, on top of the vegetables and pour the sauce around the chicken. Serve with sauteed spinach. Yield: 4 servings Posted to MC-Recipe Digest V1 #338 Recipe by: CHEF DU JOUR JODY ADAMS SHOW #DJ9330 From: "Ed Bauman" Date: Wed, 11 Dec 96 23:32:50 UT

NOTES

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Peppered Chicken Cooked Under a Brick

1 ts Sherry vinegar
8 sm Red bliss potatoes
 Salt
 Vegetable oil
 Extra Virgin Olive Oil
2 c Chicken Stock
2 tb Fennel seeds
1 c Sherry wine
2 tb Garlic chopped
2 tb Hot red pepper flakes
12 Pearl onions, peeled
2 tb Chopped ginger
2 Shallots thinly sliced 3
4 1-pound range chickens

Butterfly the chicken and remove the backbone and the wingtips. Use the  bones and wingtips for a stock. Season the chickens with hot red pepper  flakes, 1 1/2 tablespoons ginger, 1 tablespoons chopped garlic, and 2  tablespoons fennel seeds. Rub with oil and marinate overnight. Season the  chicken with salt. Heat 4 frying pans over moderate heat with 1/8-inch  vegetable oil. Cook the chickens, skin side down, flattened with a weight,  until cooked three quarters of the way through. Flip the chicken and cook  until done. The skin should be crispy and golden brown. Remove the breast  bones. Transfer the chickens to a plate. In one of the pans, heat 2  tablespoons oil with the remaining ginger and garlic and the sliced  shallots. Cook until tender. Deglaze the pan with the sherry and reduce by  three quarters. Add the stock and reduce by two thirds. Whisk in the butter  and season with the vinegar, salt and pepper. Meanwhile, preheat the oven  to 400 degrees. Toss the potatoes with salt, pepper and extra virgin olive  oil. Roast for 20 minutes. Toss the onions with salt, pepper and extra  virgin olive oil and add to the potatoes. Roast an additional 20 minutes or  until the vegetables are tender. To serve, distribute the vegetables among  4 warm plates. Set the chickens, skin side up, on top of the vegetables and  pour the sauce around the chicken. Serve with sauteed spinach. Yield: 4  servings  Posted to MC-Recipe Digest V1 #338    Recipe by: CHEF DU JOUR JODY ADAMS SHOW #DJ9330    From: "Ed Bauman" <BIRCHCREEK@msn.com>    Date: Wed, 11 Dec 96 23:32:50 UT

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Nutrition

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Serving Size: 1 Serving (1012g)
Recipe Makes: 1 Servings

Calories: 450
Calories from Fat: 137 (30%)

Amt Per Serving		% DV

	Total Fat 15.2g	20 %
	Saturated Fat 3.5g	18 %
	Monounsaturated Fat 7.1g
	Polyunsanturated Fat 3.2g
Cholesterol 28.8mg		9 %
Sodium 1390.5mg		48 %
Potassium 1525.3mg		40 %
Total Carbohydrate 52.5g		15 %
	Dietary Fiber 8.1g	32 %
	Sugars, other 44.4g
Protein 28.4g		41 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 450

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