Chicken San Remo
|Chicken||4 Pound (1 Whole)|
|Plain flour||2 Ounce|
|Sweet hungarian paprika||2 Ounce|
|Garlic||2 Clove (10 gm)|
|Canned whole tomatoes||16 Ounce (1 Large Can)|
|Canned beef consomme/3/4 pint chicken / beef stock / cubes||1 Can (10 oz) (1 Can)|
|Canned pimentos||4 Ounce (1 Small Can)|
|Olives||7 Ounce (Green And Black Colored,, Mixed)|
|Chopped tarragon||1 Teaspoon (Fresh / Dried)|
|Chopped basil||1 Teaspoon (Fresh / Dried)|
|Chopped parsley||2 Tablespoon|
|Canned tomato puree||6 Ounce (1 Small Can, Italian Style)|
|Celery seed||1⁄2 Teaspoon|
|Olive oil||2 Ounce|
Have a 3-lb. or 4-lb. roasting chicken cut into pieces.
Mix 2 oz. plain flour, 2 oz. paprika and 2 teaspoons salt, spread on a piece of kitchen paper.
Roll each piece of chicken in the mixture until thoroughly covered.
Reserve the giblets.
In a frying or saute pan heat 4 oz. butter and 2 oz. olive oil.
Fry the chicken in it until well browned on all sides.
Remove from the frying pan to a well-buttered casserole with a tight-fitting lid.
Chop very finely 3 large onions and 2 cloves of peeled garlic.
Brown in the fat left in the frying pan.
Add 1/2 lb. mushrooms, washed and sliced thinly, then the giblets, chopped and sauteed for a few minutes.
Pour in 1 tin consomme or substitute and 1 large tin whole tomatoes, simmer slowly.
Peel and chop coarsely 4 carrots, chop 1 small tin pimentoes and 7 oz. black and green olives.
Chop tarragon and basil.
Add all of these chopped ingredients to the sauce.
Stir in contents of 1 small tin tomato puree, add 1/2 teaspoon sugar and 1/2 teaspoon celery seed.
Season to taste and simmer for 10 minutes.
Pour the sauce over the chicken in the casserole, cover and cook in a moderate oven 350°F, Reg 4 for 50 or 60 minutes or until the chicken is tender, adding a little consomme from time to time if it seems to be getting dry.
Remove from oven and when cool put into the refrigerator until next day.
Reheat in a moderate oven 350°F, Reg 4 for 20-30 minutes.
Serve in the casserole, with a dish of rice separately.