| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 3 |
lb |
Chicken pieces; rinsed and patted dry |
| 1/3 |
c |
Finely chopped shallot |
| 1/3 |
c |
Finely chopped onion |
| 2 |
|
Carrots; quartered lengthwise and cut crosswise into 1/4-inch pieces (about 1/2 cup) |
| 1/2 |
lb |
Pearl onions; blanched in boiling water for 3 minutes, drained, and peeled |
| 1 |
|
Bay leaf |
| 3/4 |
ts |
Dried thyme; crumbled |
| 2 |
tb |
Cognac |
| 1 |
c |
Dry white wine |
| 2 |
c |
Chicken broth |
| 1/4 |
lb |
Shiitake mushrooms; stems discarded and caps sliced thin |
| 1/4 |
c |
Cornstarch |
|
|
Freshly ground nutmeg to taste |
INSTRUCTIONS
In a heavy kettle, heat the oil over moderately high heat until it is hot
but not smoking and in it saute the chicken pieces, seasoned with salt and
pepper, in batches, turning them once, for 8 to 10 minutes, or until they
are browned. Transfer the chicken pieces as they are browned to a plate and
keep them warm, covered.
Place the shallot, onions, carrots, pearl onions, bay leaf, and thyme in a
crockpot. Place the browned chicken on top of the vegetables. Combine the
Cognac, white wine and 1 3/4 cup of chicken broth and add to the cooker.
Cover and cook on low for 5 hours or until chicken is tender.
Turn control to high and add the mushrooms. Dissolve the cornstarch in the
remaining 1/4 cup chicken stock. Stir into the mixture. Cover and cook for
20 minutes more, or until sauce is thickened, stirring once. Transfer the
chicken to a plate, and keep warm. Discard the bay leaf, and season the
sauce with freshly ground nutmeg and salt and pepper to taste. Serve warm.
Yield: 4 to 5 servings
Notes: Recipe adapted from Gourmet Magazine
Recipe by: Cooking Live Show #CL9071
Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Apr 4, 1998
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