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Centolire's Chicken Scarpariello
(In the restaurant, this is finished under a bread crust, like a potpie.)
2 T. extra-virgin olive oil
2 Cornish game hens in 8 pieces
2 stalks celery, diced
3 shallots, diced
1/2 C. red wine vinegar
2 C. chicken stock
1/2 T. marjoram
salt and pepper
In a pan, heat the olive oil. Add the chicken and brown well. Remove the chicken and cook the celery and shallots in the pan until caramelized, about 5 minutes. Add the vinegar and boil it gently for about 5 minutes until it is reduced by half. Add the stock, bring to a boil and reduce for another 10 minutes.
Return the chicken pieces to the pan with the marjoram and simmer gently until tender, about 30 minutes.
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