Chicken Thighs With Pistachios And Escargot Butter

The Greek word the Bible often translates “gentle” is epiekes . It technically has a richer meaning than any English word. In the language of the day, it was used in a way similar to being kind, courteous or tolerant. Patience to endue injustice, mistreatment or disgrace. Yielding. Willingness to remain self-controlled when wronged. Humility. Someone once said it could be called “graciousness of humility.” This word shows up when describing the character of an elder who must not be “pugnacious, but gentle ( epiekes )” (1 Tim. 3:3). In Titus 3:2 we are “to malign no one, to be peaceable, gentle ( epiekes ).” James tells us the wisdom that comes down from above is, “First pure, then peaceable, gentle” ( epiekes ). In Philippians 4:5 we are to “let [our] gentle ( epiekes ) spirit be known to all men.”

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	French	Gma3	1	Servings

INGREDIENTS

2	T	Olive oil, about
1 1/2	lb	Chicken thighs, bones in
		with skin
		removed
		Salt and freshly ground
		black pepper to
		taste
1/2	c	Chicken broth
3		Clov garlic, peeled and
		coarsely
		chopped
4	T	Chilled unsalted butter
		1/2 stick
1/4	c	Coarsely chopped flat-leaf
		parsley
		Salt and freshly ground
		black pepper to
		taste
1/2	c	Pistachio nuts, coarsely
		chopped

INSTRUCTIONS

This is a variation of a fish recipe that appears in Michel Richard's
book. See below for fish variation.  Place a heavy large nonstick
skillet over medium heat and film with  oil. Season the chicken with
salt and pepper. Add chicken to the  skillet and cook until opaque
throughout, for about 5 minutes total,  turning halfway.  For the
escargot butter, meanwhile boil the chicken broth with the  garlic in a
heavy saucepan until the liquid is reduced to 2  tablespoon Whisk in 1
tablespoon butter off the heat. Return to very  low heat and whisk in
the remaining 3 tablespoon butter, one at a  time, to form a thick,
creamy sauce. Stir in the parsley. Season with  salt and pepper. To
serve, place the chicken on 4 plates. Spoon the  sauce over the
chicken. Sprinkle with pistachios. Serve immediately.  Serves 4.  Fish
variation: Substitute 4 (1 1/2 to 1 3/4 pound total) freshwater  perch
fillets, patted dry, for the chicken thighs, and 1/2 cup clam  juice or
fish stock for the chicken broth. Proceed with the recipe as  given.
Recipe for Chicken Thighs with Pistachios and Escargot Butter is a
variation of a fish recipe from Michel Richard's Home Cooking With a
French Accent by Michel Richard with Judy Zeidler and Jan Weimer
(William Morrow and Company, Incup, copyright 1993 by Michel Richard
and Judy Zeidler).  Converted by MC_Buster.  Recipe by: Good Morning
America  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1311 Calories From Fat: 917 Total Fat: 105.7g Cholesterol: 122.1mg Sodium: 2379.5mg Potassium: 2387.8mg Carbohydrates: 78.9g Fiber: 29.4g Sugar: 36.1g Protein: 34.4g