European Stars And Stripes (Newspaper) - May 29, 1986, Darmstadt, Hesse                                Of the sauced Mound with a rubber Spatula. Lightly cover the dish with plastic wrap and refrigerate while you prepare the Garnish. Mix together the Walnut or Olive Oil and paprika letting the mixture Steep for at least 10 minutes until the Oil has turned red. Just before serving the circassian Chicken drizzle the Oil Over the top of it and decorate the i with sprigs of Parsley or fresh mint leaves if desired. Circassian Chicken should be eaten at room temperature or slightly chilled. It can be made in Advance and refrigerated until needed bul let the dish come almost to room temperature before eating it serve accompanied by Rice a Cucumber Tomato salad and Flat sesame or pita bread. This very Rich dish serves 8 to 10 people As a first course or 6 to b people As a main course. Polio a la catalans catalan style Chicken is a traditional dish from the Cataluna Region of Northeast Spain. The sauce containing dried fruits Pine nuts and White wine and thickened with ground almonds is also used As a sauce for Duck Goose and other fowl. This is a festive dish that you of warn to serve for special occasions. If you refrain from telling your guests How easy it is to make they la be very impressed with your culinary skills. Pollo a la Catalana catalan style Chicken 1/1 cup pitted dried prunes i cup dried apricots i cup sultanas Golden raisins i cup medium dry Sherry 1 frying or roosting Chicken 3 to 3 i pounds Salt 2 Tablespoons Olive Oil i cup Pine null 1 medium onion 2 cloves of garlic 2 medium tomatoes 1 cup Chicken Stock 2 Tablespoons Sherry vinegar 1 Teaspoon freshly ground Black Pepper Vav Teaspoon cinnamon 1 Teaspoon freshly grated Orange Peel 1 slice homemade Type White bread toasted 2 heaping Tablespoons blanched almonds toasted i cup dry White wine or an equivalent weight of Chicken breasts wings legs or thighs Cut the prunes and apricots into halves Lengthwise then Combine them with the raisins and Sherry in a Small Glass bowl. Let the dried fruits macerated soak for 4 hours turning them occasionally. Wash the Chicken and Cut it into serving pieces. Pal the pieces dry and Sprinkle Ihm lightly with Salt. Heat the Olive Oil in a Large Skillet and Brown the Chicken pieces Well in two batches on All sides. With a slotted spoon Transfer the browned Chicken to a 4-quart, stove top covered casserole. Pour All the pan drippings out of the Skillet into a Heatproof Glass bowl then return 2 Tablespoons of the drippings to the Skillet. Reserve the remaining pan drippings. Add the Pine nuts to the Skillet and saute them gently Over medium heat until they just begin to turn Golden Brown. With a slotted spoon Transfer the Pine nuts to the casserole containing the Chicken. Add the soaked fruits to the casserole. Including any excess Sherry remaining in the bowl. Finely chop the onion and garlic. Coarsely chop the tomatoes. Add 1 Tablespoon of the reserved pan drippings to the a remaining in the Skillet heat the fat and saute the onion and garlic until he onion becomes translucent. Add the chopped Tomato and saute Over medium heat stirring constantly until the Tomato is very soft and Mushy. Turn off heat. Combine the Chicken Stock Sherry vinegar Pepper cinnamon and 1 Teaspoon Salt and add this to the Tomato onion mixture in the Skillet. Stir Well and simmer Over Low heat for 10 minutes. Strain this sauce through a Sieve into a Heatproof bowl. Use the Back of a Large spoon to presses much liquid As possible out of the mixture in the Sieve. Sec note at end of recipe stir the freshly grated Orange Peel into the strained sauce then pour the sauce into the casserole containing the Chicken fruits and Pine nuts. Stir gently to Combine All the ingredients in the casserole. Bring the liquid in the uncovered casserole to a Low boil on the stove top Over medium heat then cover the casserole reduce heat to Low and simmer for 30 minutes or until the Chicken is cooked and tender. While the Chicken is simmering Toast the bread and almonds. Trim the crusts off the bread chop the almonds and Combine both of these ingredients with the White wine in a blender. Blend until the mixture is smooth. After the Chicken has cooked for 30 minutes stir the bread mixture into the liquid in the casserole cover again and simmer for an additional 10 minutes. Serve hot As a main dish with some of the fruits and sauce spooned Over each portion. Makes & Servings. Note the Tomato onion pulp remaining in the Sieve after you have strained and pressed the sauce through it can be reserved in a Small Glass bowl and served like Chutney or Chow Chow As an accompaniment to this dish. A specially of the belgian City of Ghent Chicken Wate Zooi is a dish that i first encountered not far from there at a very Nice restaurant on the main Square in Bruges also spelled water Potje this Lypp of i he slew can be made from either cd Ukoh or fish cooked in Slock Flavoured with onions carrots Leeks and White wine then served in the cooking liquid. In a country As astronomically developed As Belgium it s not surprising that there arc Many versions of wat Nooi some containing Irish water fish other fancy fled with lobsters and scallops but one of my favourites remains the classically simple Chicken Waterloo with its traditional accompaniment of Plain boiled potatoes. Chicken Wate Zooi belgian Cokken and vegetable slew 3 Leeks 2 medium onions 2 Large or 3 medium carrots 2 stalks of celery 2 Large sprigs of Parsley it Cupi 4 Tablespoons butter 1 roasting Chicken 3 to 3 i pounds 1 Lemon 1 Bay Leaf 6 whole cloves 1 Teaspoon dried thyme 2 cups Chicken Stock 1 Teaspoon Salt 1 Teaspoon freshly ground Black Pepper 1 cup dry while wine 2 egg Yolks 2 Tablespoons chopped fresh Parsley Garnish thinly slice or finely chop the Leeks with some of the Green Par onions peeled carrots peeled and celery. Finely chop the Parsley. Use All the butter to thickly grease the Bottom and Halfway up the sides of a 5 or a quart heavy covered stove iop casserole. Spread the prepared vegetables and Parsley in an even layer in the Bottom of the casserole. Wash the Chicken and Cul it at the joints into 8 serving pieces. Cul the Lemon in half and rub the Chicken pieces with the Cut sides of the Lemon squeezing the Lemon As you rub. Arrange the Chicken pieces in a single layer on top of the vegetables. Place the casserole uncovered Over Low heal for 15 minutes. Meanwhile make a bouquet Garni tying up the Bay Leaf whole cloves and thyme in a Small cheesecloth bag or a Tea Ball. Set aside. Combine the Chicken Stock Salt and Pepper in a Small Saucepan bring the Stock to a Low boil and pour Over the ingredients in the casserole. Increase the heat under the casserole to medium High and when the Stock comes to a boil again slowly pour in the while wine. Add the bouquet Garni to the casserole. Lei the liquid come to a Low boil once More then cover the casserole reduce the heat Lolow and let the  for 1 i hours without turning off the heat remove the cooked Chicken pieces with a slotted spoon and place them in a Large soup Tureen in a warm oven. Remove and discard the bouquet Garni in a medium size bowl lightly beat the egg Yolks with 2 Tablespoons of water then beat in m cup of the hot Chicken Stock from the casserole pouring it into the bowl in a thin steady Stream As you beat. Pour this mixture slowly into the casserole still Over Low heat stirring constantly As you add the beaten eggs. Stir the ingredients together Over medium heat until the liquid in the casserole has thickened slightly. Pour this mixture liquid and vegetables Over the Chicken pieces in the soup Tureen. Garnish the top of the u Are zoo with 2 Tablespoons of chopped fresh Parsley. Serve the water Zool by lading the Chicken pieces vegetables and sauce into shallow soup plates provide each diner with an extra Small plate for the Chicken Bones the Wate Zooi should be eaten hot accompanied by a full bodied dry White wine Plain boiled potatoes or bread and butter Are traditional accompaniments to this dish. Makes 4 generous Servings. C in Shtraim Hudola May 29,1it6 Stripe no Gazona