| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
French |
Gma3 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
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 |
lg |
Clov garlic; peeled and coarsely |
|
|
; chopped |
| 4 |
tb |
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
ESCARGOT BUTTER
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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