MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Julian's Ragout Of Chicken w/Potatoes & Chorizo
 Categories: Poultry, Potatoes, Pork, Squash, Vegetables
      Yield: 10 Servings
 
      2    Chickens; (3 1/2 lb ea)
           - necks, gizzards, hearts
           - reserved
      1    Carrot; coarse chopped
      1    Shallot; halved
      4 c  Water
     10 md Fingerling potatoes
    3/4 c  + 2 tb pure olive oil
      1 lb Zucchini; in 1/2" chunks
      1 lb Yellow squash; in 1/2"
           - chunks
           Salt & fresh ground pepper
    1/2 lb Chorizo
      1 c  All-purpose Øour
      3    Red bell peppers; in 1/2"
           - chunks
      1 lg Onion; coarse chopped
      2 lg Garlic cloves; minced
      2 lg Tomatoes; peeled, seeded,
           - coarse chopped
    1/2 c  Dry white wine
      2    Bay leaves
      1    Thyme sprig
 
  Using sturdy kitchen shears, cut along both sides of the
  backbones of both chickens. Remove the backbones and cut
  each one into 3 pieces. Cut off the chicken wing tips,
  then cut each chicken into 8 pieces.
  
  Put the backbones and wing tips in a large saucepan
  along with the reserved necks, gizzards and hearts. Add
  the carrot, shallot and water, cover and bring to a
  simmer over moderately low heat. Cook until the water is
  reduced to 3 cups, about 1 hour. Strain the broth,
  pressing hard on the solids to extract as much liquid
  as possible.
  
  Meanwhile, bring a medium saucepan of water to a boil.
  Add the potatoes and cook until just tender, about 25
  minutes. Drain the potatoes and let cool slightly, then
  peel them. Cut the potatoes in half if they seem large.
  
  Heat 2 tablespoons of the olive oil in a large skillet
  until shimmering. Add the potatoes and cook over
  moderately high heat, stirring occasionally, until
  golden all over, about 5 minutes. Transfer the potatoes
  to a large plate. Add 2 more tablespoons of the olive
  oil to the skillet and heat until shimmering. Add the
  zucchini and yellow squash chunks, season with salt and
  pepper and cook over high heat, stirring occasionally,
  until golden and just tender, about 5 minutes. Add the
  vegetables to the potatoes on the plate.
  
  Pierce the chorizo and add it to the skillet. Cook the
  chorizo over moderately high heat, turning, until
  browned all over, 8 to 10 minutes. Drain on paper towels
  and cut it in 1/4" slices.
  
  Season the chicken pieces with salt and pepper. Spread
  the Øour on a plate. Add the chicken, a few pieces at a
  time, and coat with the Øour, shaking off any excess.
  Heat 1/4 cup of the olive oil in a large skillet until
  shimmering. Add half the chicken pieces to the skillet
  and cook over moderately high heat until crisp and
  golden all over, about 8 minutes; transfer to a large
  platter. Repeat the process with another 1/4 cup of
  olive oil and the remaining chicken.
  
  Heat the remaining 2 tablespoons of olive oil in a large
  enameled cast-iron casserole. Add the red bell peppers,
  onion and garlic and cook over moderately low heat,
  stirring often, until softened, 8 to 10 minutes. Raise
  the heat to moderately high and add the tomatoes, white
  wine, bay leaves and thyme sprig. Simmer the mixture
  until the liquid is nearly evaporated, about 5 minutes.
  Add the browned chicken pieces along with the reserved 3
  cups of broth and bring back to a simmer. Cover
  partially and cook over low heat until the chicken is
  tender when pierced with a fork, about 45 minutes.
  
  Add the cooked chorizo to the casserole and cook for 5
  minutes. Stir in the cooked potatoes, zucchini and
  squash and cook over moderate heat until warmed through,
  about 5 minutes. Transfer the ragout to a platter and
  serve.
  
  MAKE AHEAD: The chicken ragout can be refrigerated
  overnight. Rewarm the ragout gently before serving.
  
  RECIPE FROM: http://www.chefjulianserrano.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... A police state is a wonderful thing - if you're the police.
--- MultiMail/Win32 v0.49