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SPANISH CHICKEN CASSEROLE pinch of saffron, soaked in 1/2 c. water for 20 minutes 4 to 5 lb. roasting chicken 1 onion, sliced 2 carrots, sliced 2 stalks celery, sliced 2 medium tomatoes, chopped 6 c. water garlic clove, crushed salt and pepper small head of cabbage, cut in 8 wedges 1 Tbsp. parsley, chopped for garnish Put chicken in a flameproof casserole with vegetables, water, saffron and its liquid, garlic and seasoning. Cover; bring to a boil and simmer 1 1/4 hours. Take out chicken and keep warm. Work the cooking liquid with vegetables through a sieve or puree them in a blender. Return to pan with cabbage and simmer 10 minutes or until cabbage is tender. Carve bird; add to pan and taste for seasoning. Serve bird in casserole and sprinkle with chopped parsley. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |