nemo@rochester.UUCP (Wolfe) (04/25/85)
This is a sort of braised chicken dish with a dark, rich, vegetable sauce.
4 pieces of debonned chicken (doesn't have to be deboned)
1 cup flour
salt, pepper
1 clove garlic, crushed
2 tbsp olive oil
maybe a little more oil and or butter
2 cups grated carrot (about 3 medium carrots)
1 cup grated celery (could be less, about 1 stalk will do)
1 cup finely chopped onion
1 pinch rosemary (a little goes a long way)
1 tbsp olive oil
2 cups chicken stock (best made from the bones you removed, etc)
1/2 cup wine (a dry white or a sherry do well)
Cook the onion, carrot, and celery over medium hot flame in the tbsp of
olive oil. Stir periodically (say once every couple of minutes) until
the veggies are beginning to brown. They should be fairly dry.
In the meanwhile, rub the chicken with the crushed garlic and season
with salt and pepper. Toss the remains of the garlic in with the veggies.
Dredge the chicken in the flour. Save 1 1/2 tbsp flour for later.
Cook the veggies a few more minutes after the garlic has been added, then
add to warm stock with the rosemary (thyme or savory will also work well
in this dish. Be sure to rough the spice up a bit, crush it, mash it, ha
ha ha -- oops). If the stock is weak, begin to reduce it as you cook the
chicken pieces.
In a clean skillet, heat the olive oil, then add the dredged chicken.
Cook over medium high flame to brown, turning to get both (all) sides.
This should take about ten minutes. You may need a little more oil to
keep the skillet from drying out. It is needed to brown the chicken
evenly. When the chicken is browned, reduce the heat, scoot the chicken
to one side, and add about 1 1/2 tbsp of the leftover dredging flour
to the pan. If there is not enough fat in the pan to make roux with the
flour, add a little butter (no more than a tbsp). Cook on low for about
2 min., until the flour stops bubbling. Add the stock mixture and stir,
scraping the bottom, to dissolve the roux. Add wine, increase heat to
medium and cover, cooking another 5 min. Serve with rice or noodles for
best effect.
Enjoy,
Nemo
--
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