Free Online Recipes
|

Sign Up login
 
 

Mario Batali's Chicken and Blood Sausage Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Mario Batali's Chicken and Blood Sausage

Category   Entrees - Maindishes
Sub Category   None
Servings   6

Ingredients
2 chickens cut into pieces
1/4 teaspoon freshly ground pepper or as needed
10 garlic cloves (peeled and chopped fine)
1/2 pound new potatoes (halved)
1/2 cup dry white wine
1/4 cup Italian parsley (freshly chopped)
1/4 cup olive oil
1/2 pound blood sausage (cut into one-inch pieces)
4 pickled cherry peppers (cut in half and stemmed)
 
1/4 cup red wine vinegar
1 cup chicken stock

Instructions
In dutch oven, brown chicken and sausage in batches, about 8 mins per batch. Remove the chicken pieces and set aside.
Remove all chicken and sausage from the dutch oven, add the garlic and cook until golden, being careful not to burn it. Scatter the cherry peppers, season with salt and pepper and stir for a minute. Pour in the vinegar and bring to boil, scraping the browned bits that stick to the skillet into the liquid and cook until the vinegar is reduced by half. Add the white wine, bring to a boil and boil until reduced by half, about 3 minutes.
Pour in the stock and bring to a boil. Add chicken and sausage to dutch oven and add potatoes, stirring occasionally, until the sauce is thick and sticky, like molasses, about 10 minutes. Once the sauce is thickened, toss in parsley and serve.


Originally Submitted
11/7/2011





0 Out of 5 from 0 reviews

You can add this Mario Batali's Chicken and Blood Sausage recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.