Gewurtztraminer Chicken With Cabbage And Leeks

INGREDIENTS

INSTRUCTIONS

Preheat oven to 500 degrees F. Bone chicken thighs leaving flesh and
skin intact. Reserve bones. In a glass bowl season chicken with salt
and pepper and cover with about 2 cups wine. Cover and refrigerate  for
24 hours.  Meanwhile, roast bones in a roasting pan for 30 minutes,
turning once,  until bones are golden brown. Drain fat from roasting
pan. Add  carrots, 1 leek cut into chunks and 1 smashed garlic clove,
distributing vegetables over bones. Cook 30 minutes more and drain  off
any additional fat. Transfer bones and vegetables to a heavy  saucepan.
Deglaze roasting pan with 1/2 cup water over medium-high  heat,
scraping bottom of pan to incorporate any browned bits. Add to
saucepan along with additional 1 cup water. Bring to a boil, cover  and
simmer for 1 hour. Strain through a sieve and discard bones and
vegetables. Refrigerate stock overnight and remove layer of fat from
surface next day. You should have 1 cup of stock.  When ready to
prepare, remove chicken from marinade and pat dry. Cut 2  bacon slices
into 8 2-inch pieces and tuck one piece under the skin  of each chicken
thigh. Cut remaining bacon into 2-inch strips and  reserve. Cut the
remaining 2 leeks into long, thin julienne strips.  Mince remaining 2
cloves of garlic. Heat 4 teaspoons of butter in a  large, heavy saute
pan over medium-low heat and cook leeks and garlic  for about 5 minutes
until softened and lightly browned. Raise heat to  high, add bacon
strips, cabbage and nutmeg and toss well. Cook for 3  to 4 minutes,
until cabbage starts to soften and brown lightly. Pour  in 4 teaspoons
of Gewurtztraminer, stir and remove pan from heat.  Transfer cabbage
mixture to a heatproof bowl, let cool for a moment,  then stir in
beaten egg. Keep cabbage warm over simmering water,  making sure egg
thickens a bit into a light sauce but does not cook.  Season to taste
with salt and pepper.  Wipe out saute pan, then add 3 tablespoons of
butter over medium-high  heat. Season chicken thighs with salt and
pepper and dredge lightly  in flour. As soon as foam starts to subside,
add thighs, skin-side  down, and cook for 5 minutes, until deep brown.
Turn and cook second  side until deep brown, 3 to 4 minutes longer.
Remove chicken, drain  on paper towels and keep warm. Pour fat from pan
and add reserved  chicken stock over high heat. Boil stock to reduce it
quickly by  one-third. Then add about 1/2 cup of Gewurtztraminer and
bring just  to a boil. Off heat, begin blending in 4 tablespoons of
butter, a  spoonful at a time, moving pan on and off heat so sauce
thickens but  does not boil and separate. Season to taste with salt and
pepper.  To serve, divide cabbage mixture among 4 dinner plates and
nestle 2  chicken thighs on either side. Pour sauce around chicken and
cabbage,  sprinkle with chopped parsley and serve immediately.  Yield:
4 servings  Converted by MC_Buster.  Recipe by: TASTE SHOW #TS4779
Converted by MM_Buster v2.0l.

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