| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Swiss |
Dujour07 |
1 |
servings |
INGREDIENTS
| 2 |
oz |
Olive oil |
|
|
Bones from chicken |
| 8 |
|
Cloves garlic |
| 1 |
c |
Shallots; roughly chopped |
| 1 |
c |
White wine |
| 1 |
c |
Port wine |
| 1 |
qt |
Chicken stock |
| 1 |
qt |
Veal stock |
| 2 |
oz |
Olive oil |
| 2 |
oz |
Butter |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
Heat a casserole and add olive oil. Adds bones and begin browning.
Reduce heat to avoid burning. Continue to brown for about 20 minutes.
Add garlic and shallots and roast for 10 minutes. Pour off fat and
add wine and port.
Reduce to near dry. Add stocks and reduce to desired consistency.
Strain through a sieve. Finish with oil and butter.
Season with salt and pepper to taste.
Assembly: Plate chicken with Chestnut stuffing, Chicken jus, polenta
cakes, and sauteed Swiss Chard.
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9373
Converted by MM_Buster v2.0l.
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