| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
Poultry |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
All-purpose flour |
| 2 |
tb |
Caribe (crushed N. New Mexico hot red chile) |
| 1 |
ts |
Salt |
| 1 |
|
Broiler-fryer chicken; cut for frying (3-1/2 to 4 lbs) |
| 1/2 |
c |
Unsalted butter |
| 6 |
tb |
Cognac |
| 1 |
|
Clove garlic; crushed |
| 1 |
|
Fresh bay leaf |
| 4 |
|
Sprigs fresh thyme -or- |
| 1/2 |
ts |
Dried leaf thyme |
| 1/2 |
c |
Minced fresh parsley |
| 6 |
sm |
White boiling onions; peeled |
| 1/2 |
lb |
Fresh mushrooms; sliced thin |
| 6 |
sl |
Lean; heavily smoked country bacon; in 1/2-inch pieces, partially cooked & drained |
|
|
Freshly ground black pepper |
| 1 |
c |
Burgundy or other dry red wine |
| 1/2 |
c |
Fried crutons (below) |
|
|
1-inch French bread cubes |
|
|
Olive oil |
|
|
Unsalted butter |
INSTRUCTIONS
FRIED CRUTONS
In a paper bag, mix flour, caribe and salt. Dredge chicken in flour
mixture. Meanwhile, heat butter in a large, deep, heavy skillet over
medium-high heat. Add chicken and cook until browned on all sides, turning
as needed; adjust heat as necessary to prevent overbrowning. Then add
cognac to hot skillet and flame carefully, keeping a lid nearby to put out
flames if they rise too high. When flames die out, stir in garlic, bay
leaf, thyme, 3 Tbs parsley, onions, mushrooms, bacon and a generous
grinding of black pepper. Pour wine over all. Bring to a boil, then reduce
heat, cover and simmer about 45 minutes until chicken is tender and sauce
is thickened. Meanwhile, prepare Fried Croutons, if desired. To serve,
place chicken on a large warmed platter and cover with sauce, arranging
onions decoratively around chicken. Sprinkle croutons (if used) over top,
then sprinkle with remaining 1 tablespoon parsley. Makes 6 servings. FRIED
CROUTONS: In a skillet, toast French bread cubes in a mixture of half
melted butter and half olive oil until light golden brown on all sides,
stirring as needed. Cool.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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