Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Pollo in Fricassea con le Mandorle




Source of Recipe


Marcella Says


Recipe Introduction


Fricasseed Chicken With Almonds


List of Ingredients




3.5- to 4-lb. chicken
2 oz., about 1/3 cup, whole almonds, shelled but not peeled
2 tbs. butter
1 tbs. vegetable oil
3 garlic cloves, peeled and lightly smashed with the flat part of a heavy knife blade
1 cup flour, spread on a plate
1 cup dry Marsala wine
Fine sea salt
Chopped dried hot red chili pepper, 1 teaspoon or more, adjusting the quantity to taste and to the potency of the chili
A warm serving platter

Recipe



Wash the chicken pieces under cold running water, then set in a footed colander to drain.

Drop the almonds into a small saucepan of boiling water. Two minutes after the water returns to a boil, drain through a sieve.

Wrap the almonds in a dampened dish towel. Rub the almonds briskly in the towel, and remove those almonds with loosened peels. Remove the peels.

Wrap up the remaining almonds and repeat the rubbing procedure until all the almonds are peeled.

Put the almonds in a food processor fitted with the steel blade and chop until pulverized.

Put the butter and oil in a 12-inch saute pan together with the garlic and turn on the heat to high.

Stir the garlic from time to time.

When the butter melts completely and its foam begins to subside, dredge one chicken piece at a time in the flour and slip it into the pan to brown.

When all the chicken pieces have been browned on one side, turn them and brown the other side.

When they have all been thoroughly browned, remove the breast pieces, and set them aside in a bowl.

Add the chopped almonds to the pan, stirring them with a wooden spoon for about a minute to brown.

Add the Marsala, salt and the chili pepper, turning mixture over with the wooden spoon.

When the Marsala has bubbled for about 1 minute, turn the heat down to the lowest setting and cover the pan.

Cook for 1 hour, then return the breast pieces to the pan.

Cook for about 15 minutes or as long as necessary for the meat to come easily off the bone.

Transfer the fricassee to the warm platter and serve at once.

Ahead-of-time note: If you are serving the chicken for dinner, you can cook it through to the end that morning. Refrigerate and reheat gently in the same pan.

Makes 4 to 6 servings.