| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Vegetables |
|
Clprime1 |
1 |
servings |
INGREDIENTS
| 1 |
|
Chicken; (4 to 5 pound) |
| 8 |
c |
Burgundy wine |
| 2 |
lg |
Onions; quartered |
| 3 |
md |
Carrots; quartered |
| 2 |
|
Garlic cloves |
| 1 |
|
Strip country bacon; (about 1 ounce) |
|
|
; divided (3 inch) |
| 1 |
|
Bouquet garni; (1 sprig thyme, 1 |
|
|
; sprig parsley, 1 |
|
|
; bay leaf, 1 celery |
|
|
; stalk tied in a |
|
|
; cheesecloth) |
| 2 |
tb |
Vegetable oil |
| 1 |
tb |
Cognac |
|
|
Salt and pepper |
| 2 |
tb |
Pork blood; (or 2 tablespoons |
|
|
; cornstarch) |
| 1 |
lb |
Button mushrooms; quartered |
| 1 |
pt |
Pearl onions; blanched and peeled |
| 8 |
sl |
Baguettes; for croutons |
| 4 |
|
Cloves garlic |
| 2 |
tb |
Olive oil |
INSTRUCTIONS
Place chicken, wine, vegetables, garlic, half of the bacon and bouquet
garni in a large bowl. Cover and marinate in refrigerator overnight.
Remove chicken from marinade, being sure to reserve the marinade for
later use.
Pat dry the chicken with a towel, and in a casserole dish or heavy
bottomed pot, heat oil and sear chicken until golden brown.
Next add bacon from marinade to chicken and cook until just brown.
Discard the bouquet garni and vegetables from the marinade and strain.
Add the cognac to the chicken and flambe, and then add the marinade.
Simmer until the chicken is tender, about 45 minutes to 1 hour.
With a ladle or spoon, remove all excess fat from the sauce.
Next thicken the sauce. If using blood, do not boil, but simmer
gently. If using cornstarch, first mix it with water and create a
slurry, add it to the sauce and bring to a boil.
In a separate pan, saute mushrooms and onions in bacon or duck fat
until brown.
Julienne remaining half of the bacon and sear until brown.
Make croutons: toast 8 slices of baguette, rub with garlic and
drizzle with olive oil.
To serve, heat chicken and vegetables in sauce. Garnish with
mushrooms, onions, bacon, and garlic.
Converted by MC_Buster.
Per serving: 4131 Calories (kcal); 290g Total Fat; (64% calories from
fat); 275g Protein; 92g Carbohydrate; 1358mg Cholesterol; 1945mg
Sodium Food Exchanges: 0 Grain(Starch); 36 Lean Meat; 17 1/2
Vegetable; 0 Fruit;
35 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CP0042
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”