Saute of Chicken with Tomatoes and Garlic
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| i ve taught this burgundian dish, from la varenne director, anne willan, |
| many times. it combines whole garlic cloves simmered with tomatoes and |
| mellowed with cognac. this is easy to execute, and a very impressive dish |
| to serve company. everyone loves to watch you flamb e the dish. just make |
| sure there s nothing flammable nearby. setting the house on fire is not |
| recommended! |
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| makes 6 servings |
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| 1 | 4 to 4 1/2 pound chicken, cut into eight (or ten) pieces |
| | sea salt & freshly ground pepper |
| 4 Tbsp | unsalted butter, divided |
| 20 | unpeeled large garlic cloves |
| 1/2 cup | cognac |
| 1 lb. | ripe tomatoes, coarsely chopped (1 16-ounce can imported italian |
| | plum |
| | tomatoes |
| 1 Tbsp | tomato paste |
| 1 | bouquet garni (1 bay leaf, 4 fresh thyme sprigs & 4 parsley sprigs) |
| 1 cup | chicken stock |
| 1 Tbsp | minced fresh parsley |
| | fresh thyme sprigs |
| | bay leaves |
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| season chicken with salt and pepper. melt 1 tablespoon butter in heavy |
| large skillet over medium high heat. add chicken pieces in batches and |
| brown on all sides, about 10 minutes. remove chicken from skillet. add |
| garlic to skillet and stir 2 minutes. pour off fat from skillet. return |
| chicken to skillet. add cognac and heat briefly. ignite with match. when |
| flames subside, add tomatoes, tomato paste and bouquet garni. cover and |
| simmer until chicken is tender, turning pieces over once, 20 minutes for |
| white meat and 25 minutes for dark meat. |
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| [this dish may also be made with boneless chicken breast halves. if you do |
| that, the cooking time will be reduced 5 to 10 minutes.] transfer chicken |
| to platter. tent with foil to keep warm. add stock to skillet and bring to |
| the boil. reduce heat and simmer 5 minutes. strain through a sieve, |
| pressing on garlic with back of a spoon to extract pur e. stir sauce over |
| low heat until reduced to 1-1/2 cups. gradually whisk in remaining 3 |
| tablespoons butter. adjust seasoning. pour sauce over chicken. sprinkle |
| with parsley. garnish with bay leaves and thyme. a delicious accompaniment |
| is a rice pilau made with currants and green onions. |
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| wine tip: a red burgundy (pinot noir) from any part of the region or a |
| pinot noir from oregon or california is wonderful with this dish. let your |
| pocketbook be your guide for which one to choose! |
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| chef2chef recipe club member forum: http://forums.chef2chef.net |
| archive: at: http://chef2chef.net/news/club/ |
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| (ID: 7523) Mirror: rec.food.recipes: Sun, May 30, 2004 |