Recipe from class today...

Chicken Stew

Yield !0 Servings

Ingredients:

10 each Chicken legs, cut in half

As needed Oil

8 oz. Onions, peeled and diced brunoise

2 lbs. Tomatoes, whole, canned, seeded and chopped

4 cloves Garlic, peeled and mashed into a purée

1 pint Chicken stock

4 oz. Tomato purée

5 oz. Pitted black olives, sliced

1 ½ oz. Fresh oregano leaves, washed and roughly chopped

½ tsp. Dried marjoram

Marinade:

2 oz. Lemon juice

¼ tsp. Cloves, ground

¼ tsp. Cinnamon, ground

1 oz. Salt

1 tsp. Paprika

½ tsp. Ground black pepper

MOP:

1. Preheat the oven to 350°F, if using.

2. In a large bowl, combine the ingredients for the marinade and mix well. Add the

chicken, cover and marinate at 40°F or below for 1 hour. Remove the chicken and pat

it dry. Reserve the marinade.

3. Heat braising pan over medium heat, add the oil to coat the bottom of the pan; sear

the chicken pieces on all sides until lightly browned. Transfer the chicken to a

holding pan.

4. In the same braising pan, add the onions and sauté until they are translucent. Add the

tomatoes and garlic and sauté for 3 minutes. Add the remaining ingredients, including

the reserved marinade. Season as needed.

5. Return the chicken to the pan and heat the liquid to a boil. Cover and stew until forktender

or about 45 minutes.

6. Transfer the chicken to a hotel pan and hold at 140°F.

7. Place the braising pan over high heat and reduce the liquid to the desired flavor.

Adjust the seasoning as necessary and then pour the sauce over the chicken. Serve

immediately or hold at 140°F or above.