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Again another recipe from my French cooking class.
3 to 4 oz lean bacon
2 1/2 to 3 pounds cut up frying chicken
oil and/or butter for sauteing/frying
1/4 cup brandy
3 cups red wine
chicken stock 1 to 2 cups
1 tablespoon tomato paste
2 cloves garlic mashed
1/4 teaspoon thyme
1 bay leaf
1/2 pound fresh mushrooms
12 to 24small white onions
Roux or Beurre Manie as needed
Cut bacon into 1 inch long sticks about 1/4 inch. Simmer for 10 minutes in 2 quarts of water, drain, rinse in cold water and dry. Saute slowly with oil or butter. When bacon is browned, remove to a side dish leaving the fat in the pan.
Dredge chicken in flour seasoned with salt and pepper. Heat oil in a braising pan; brown chicken. Add the brandy and ignite. When the flame dies, add garlic, wine and stock. Bring to a boil and reduce to a simmer. Cook until the chicken is tender.
While the chicken is cooking drop the onions into boiling water, let boil for 1 minute. Drain and the skin should peel off easiy at this point. Heat butter/oil in a frying pan add onions and toss for several minutes until lightly browned (patchy brown). Add water halfway up onions and 1/4 to 1/2 teaspoon salt. Cover pan and simmer slowly for about 25-30 minutes.
Cut mushroom caps into quarters, heat butter/oil in fry pan saute until lightly brown.
Make a roux with3 tablespoons flour3 tablespoons butter
Remove chicken from the pan and adjust sauce consistency with a roux. Bring to a simmer stirring, and simmer for a minute or two until the sauce has thickened. Scrape onions and mushrooms into sauce and simmer for a minute or two to blend flavors. Adjust seasonings. Then add chicken for final reheating. (Chicken can now be set aside until cool, then covered and refrigerated for a day or two) Bring to a simmer basting chicken with sauce. Cover and simmer slowly for 4-5 minutes until chicken is hot.
Serve from a casserole or arrange on a hot platter and decorate with a spring of parsley.
Accompany with potatoes, rice, or noodles, a green salad and hot french bread.
Cut bacon into 1 inch long sticks about 1/4 inch. Simmer for 10 minutes in 2 quarts of water, drain, rinse in cold water and dry. Saute slowly with oil or butter. When bacon is browned, remove to a side dish leaving the fat in the pan.
Dredge chicken in flour seasoned with salt and pepper. Heat oil in a braising pan; brown chicken. Add the brandy and ignite. When the flame dies, add garlic, wine and stock. Bring to a boil and reduce to a simmer. Cook until the chicken is tender.
While the chicken is cooking drop the onions into boiling water, let boil for 1 minute. Drain and the skin should peel off easiy at this point. Heat butter/oil in a frying pan add onions and toss for several minutes until lightly browned (patchy brown). Add water halfway up onions and 1/4 to 1/2 teaspoon salt. Cover pan and simmer slowly for about 25-30 minutes.
Cut mushroom caps into quarters, heat butter/oil in fry pan saute until lightly brown.
Make a roux with3 tablespoons flour3 tablespoons butter
Remove chicken from the pan and adjust sauce consistency with a roux. Bring to a simmer stirring, and simmer for a minute or two until the sauce has thickened. Scrape onions and mushrooms into sauce and simmer for a minute or two to blend flavors. Adjust seasonings. Then add chicken for final reheating. (Chicken can now be set aside until cool, then covered and refrigerated for a day or two) Bring to a simmer basting chicken with sauce. Cover and simmer slowly for 4-5 minutes until chicken is hot.
Serve from a casserole or arrange on a hot platter and decorate with a spring of parsley.
Accompany with potatoes, rice, or noodles, a green salad and hot french bread.
Hey Norah - do you know what good alternatives would be to cooking with alcohol?
ReplyDeleteSherri- Well although I am LDS I sometimes do use alcohol during cooking since the alcohol burns off. However a cooking wine (which are usually alcohol free) will work just as well. You may have to adjust the sodium as I find that cooking wine is salty. Or chicken broth works well too. The night in our cooking class the teacher used chicken broth because it was held on a school site.
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