The CARDINAL's CHICKEN

One time as I was accompanying a good Liturgist friend of mine in one of his seminars in General Santos City. We came to talk about the Liturgy of the Eucharist. This is the part of the mass where we offer bread and wine - who eventually will become Christ's Body and Blood. The conversation goes on till we talked about what are the right items to offer.

We came across the wine that is being used in mass. In the Philippines, this is commonly known as MOMPO - A Brand that most of our churches use as wine for the Celebration of the Mass. 

This wine is made from grapes and is sweet and pleasant. Humble because it is not premium wine but not cheap since it has really good quality and can make you tipsy. Another is Cardinal Wine, which is less sweeter and full bodied. This discussion triggered my taste buds for I have been exposed to the taste of these wines sine I was an Altar Boy myself. 

With this, I came to remember an Italian Recipe called POLLO CARDINALE. It is humble but rich due to its luscious and aromatic flavor. Having thought of it, and while me and my friend are in the discussion of The Liturgy, why not incorporate Mass Wine to the recipe for me to properly call it the Cardinal's Chicken. 

Allow me to offer my version of this classic dish as I celebrate, with the Catholic Church, the elevation of 19 Bishops to the COLLEGE OF CARDINALS.

Here is my recipe... 

INGREDIENTS:

2 Sprigs Rosemary, chopped
4T Fresh Lemon Juice
1T Lemon Rind
2 cloves Garlic, minced
2T Olive Oil
1T Kosher Salt
2t Ground Pepper
1kg Chicken Thigh Fillet
1C Bacon, sliced
2T Olive Oil
1C Button Mushrooms, sliced
1t Ground Oregano
1C Mass Wine
1T Balsamic Vinegar
1C Mozzarella Cheese, grated
½ C Parmesan Cheese, grated
1T Flat Leaf Parsley, chopped

PROCEDURES:

1. Preheat oven to 350 degrees F. 
2. Using a mortar and pestle, grind rosemary, lemon juice and rind, garlic, olive oil, salt, and pepper till paste like. 
3. Rub over chicken thigh and marinate for at least 2 hours.
4. In an oven ready skillet or pan, render bacon till crisp. 
5. Add in olive oil and heat accordingly.
6. Pan-fry marinated chicken till brown on both sides. Remove and set aside.
7. Sauté mushrooms till brown. Remove and set aside.
8. Add in ground oregano and toast till aroma develops. 
9. Pour in Mass Wine and Balsamic Vinegar. Deglaze pan till all frying residue are removed.
10. Place chicken and mushroom back in pan and reduce sauce till thick over low heat. 
11. Sprinkle mozzarella and parmesan cheese together with parsley and pre-cooked bacon.
12. Place in oven and bake till cheese is melted and golden crust has formed. 
13. Served immediately with Pasta or Bread.

Yield: 4-6

Recipe Picture Courtesy of: http://img.recipezaar.com/img/recipes/17/10/61//large/pic5zUeqt.jpg