| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 1 | Chicken; cut in 10 pieces (cut each breast half in half again), (3 to 4 pounds) | |
| Salt and freshly ground pepper to taste | ||
| 2 | tb | Olive oil |
| 3 | tb | Butter |
| 3 | c | Chicken stock |
| 1/2 | c | Onion; finely chopped |
| 2 | c | Mushrooms; (about 6 ounces), chopped |
| 3 | tb | Flour |
| 1 | c | Half and half |
| 1/4 | c | Flat leaf parsley; minced |
| Freshly grated nutmeg |
INSTRUCTIONS
Heat oven to 200 degrees F. Rinse chicken pieces, pat dry with paper towels. Season with salt and freshly ground black pepper. Heat olive oil and only 1 tablespoon butter in a large, deep skillet, cast iron preferred. When foam subsides, add chicken pieces in two batches, starting skin side down and brown both sides over medium high heat, a total of 10 to 12 minutes. Pour off all but 2 tablespoons fat. Return all chicken to the skillet add stock, bring to a simmer, and cook gently for 25 to 30 minutes until chicken has cooked through. Be sure that the thigh meat is thoroughly cooked. Remove chicken to a bowl and place in oven. Strain cooking liquid through 4 layers of cheesecloth. (You can skip the straining for a less "refined" dish.) Return sauce to skillet. While the chicken is cooking, melt remaining 2 tablespoons butter in a separate skillet. When hot, add the onions and mushrooms and saute over medium high heat, stirring frequently, until mushrooms release their liquid, 4 to 5 minutes. Add the flour and cook for 1 minute, stirring constantly. Stir in the cream and season liberally with salt, pepper and freshly grated nutmeg. Whisk this mixture into the broth in the skillet over medium heat. Bring to a boil and cook for 5 to 6 minutes or until sauce thickens slightly (it should be the consistency of half and half). Arrange chicken on serving plates and cover with sauce. (This recipe makes 3-1/2 cups of sauce. You will have leftovers.) Garnish with an abundance of parsley. NOTES : Recipe courtesy Christopher Kimball, Cook's Magazine Recipe by: Cooking Live Show #CL9042 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@comteck.com> on Feb 7, 1998
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