| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
December 19 |
1 |
servings |
INGREDIENTS
| 1/3 |
c |
Thinly sliced drained sun-dried tomatoes; reserving 1 1/2 |
|
|
; packed in oil, tablespoons of the |
|
|
; oil |
| 1 |
lg |
Whol chicken breast with skin and bones; (about 1 1/4 |
|
|
; pounds), halved |
| 1 |
sm |
Onion; chopped fine |
| 2 |
lg |
Garlic cloves; minced |
| 1/2 |
ts |
Dried basil; crumbled |
| 1/4 |
ts |
Dried hot red pepper flakes; or to taste |
| 1/2 |
lb |
Mushrooms; sliced |
| 1/2 |
c |
Dry red wine |
| 1/2 |
c |
Chicken broth |
| 2 |
tb |
Tomato paste |
|
|
A beurre manie made by kneading together |
|
|
; 1 1/2 teaspoons softened unsalted |
|
|
; butter and 1 1/2 teaspoons minced |
|
|
; all-purpose flour |
| 3 |
tb |
Minced fresh parsley leaves; (preferably |
|
|
; flat-leafed) |
INSTRUCTIONS
In a heavy skillet heat the reserved tomato oil over moderately high
heat until it is hot but not smoking, in it brown the chicken, patted
dry and seasoned with salt and pepper, and transfer it to a plate. In
the fat remaining in the skillet cook the onion, the garlic, the
basil, and the red pepper flakes over moderately low heat, stirring,
until the onion is softened. Add the mushrooms and salt and pepper to
taste and cook the mixture over moderate heat, stirring, until the
mushrooms are softened. Whisk in the wine, the broth, and the tomato
paste, add the chicken to the skillet, and bring the liquid to a
boil. Simmer the mixture, covered, for 15 to 20 minutes, or until the
chicken is cooked through. Transfer the chicken to a platter and keep
it warm, covered. Whisk the beurre manie into the sauce, whisking
until sauce is smooth, add the sun-dried tomatoes, and simmer the
sauce, whisking, for 2 to 3 minutes, or until it is thickened. Stir
in the parsley and pour the sauce over the chicken.
Serves 2.
Gourmet December 1993
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