| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Chicken thighs [which is about 6] |
| 2 |
tb |
Olive oil |
| 1 |
tb |
Flour |
| 3 |
|
Cloves of garlic |
| 1 |
|
Chopped onion |
| 1 |
|
Leek, cut tips of [use the green portion only, sliced up] |
| 1 |
c |
Dry white wine |
| 1 |
cn |
Tomatoes with juice [use sm. can if you don't like too much tomato flavor] |
|
|
Thyme and Rosemary to taste |
| 1 |
ds |
Soy sauce for color |
| 1 |
lb |
Whole mushrooms |
|
|
Salt and pepper to taste |
INSTRUCTIONS
This is from a cooking show I saw on TV with Jacques Pepin. I watched him
make it, and then wrote down the ingrediants afterwards from memory. It's
probably not exactly as he made it, but we like it all the same.
Remove skin from approx. 2 pounds of chicken thighs [which is about 6].
Brown thighs in 2 tablespoons of olive oil in a large pot. Remove.
Saute, adding 1 tablespoon of flour: 3 cloves of garlic, one chopped onion,
and the cut tips of one leek [use the green portion only, sliced up]
Add remaining ingredients. Add the chicken thighs, cover, and simmer for 20
minutes. Add tarragon before serving.
I serve it in soup bowls with warm sourdough bread and a ceasar salad.
Posted to EAT-L Digest 10 Oct 96
From: Trish Fuzesy <tjf@CATCH22.COM>
Date: Fri, 11 Oct 1996 08:01:21 -0700
A Message from our Provider:
“Jesus: to know him is to love him”