Ragout Of Chicken Thighs ‘a La Nicoise Pt 1

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Italian	Gma4	1	Servings

INGREDIENTS

2		Or more cup chicken broth
		Simmer bones and
		trimmings for 40
		minutes in lightly
		salted water
		strain and
		degrease. Or use
		canned chicken
		broth.
2	T	Olive oil, up to 3
3		Leeks, white and tender
		green parts only
		quartered
		lengthwise washed
		and cut into
		julienne
		match-stick size
2	c	Sliced onions, slice
		lengthwise
		through the root
4		Clov garlic, smashed
		peeled
		and minced
4		Tomatoes, peeled seeded
		juiced cut into
		strips
2		Or more tablespoon tomato
		paste as needed for
		color
		and taste
		Salt, pepper and Italian
		herb seasoning
8		Thighs from fryer-broiler
		chicken skinned and
		boned
		as previously
		described
1/4	c	Or so fresh minced parsley

INSTRUCTIONS

To make the ragout base:  Warm the oil in a heavy 3- to 4-quart
casserole or saucepan, stir in  the leeks, onions, and garlic and
simmer over moderately low heat for  5 minutes or more, until limp.
Stir in the tomatoes, salt lightly,  add 1/4 teaspoon of the herbs,
cover, and simmer 10 minutes or until  the tomatoes have rendered their
juices and the vegetables are  tender. Taste very carefully and adjust
seasoning, which should be  reasonably strong and gutsy. Ahead-of-time
note: May be completed 2  days in advance; keep covered and
refrigerated.  To finish the ragout:  Salt the chicken meat lightly and
bury it in the ragout base. Bring  to the simmer, cover, and simmer 5
minutes--the chicken is done when  springy rather than squashy to your
finger. Taste carefully and  correct seasoning. Serves 6. Ahead-of-time
note: May be completed in  advance and reheated, but be careful not to
overcook.  To serve:  Serve the chicken pieces and vegetables over
boiled rice or pasta,  spooning some of the cooking juices over the
meat, and decorating  each piece with a big bunch of parsley.
Accompaniments: fresh green  beans, broccoli, spinach, or a green salad
served separately. A young  fresh red wine like a Beaujolais, light
zinfandel, or a pinot noir.  Thighs And Drumsticks With The Emphasis On
Thighs  Drumsticks with thighs attached, that is often my choice at the
supermarket. Although it's nice and easy to broil or roast the whole
thing, I frequently like to separate the two and roast, broil, or
saute' the drumsticks for one meal, and bone out the thighs for
another--about the easiest boning job around.  To bone a chicken thigh:
Using a paper towel, pull the skin off the  thigh, and cut most of the
visible fat off the meat--smallish globs  of yellow clinging to the
flesh. The single thigh bone with its ball  joints at either end is in
the center of the meat, and shows more  clearly on one side than the
other. Lay the thigh so the  more-easily-seen bone is facing you
vertically. With a small sharp  knife, cut down through the meat very
close against one side of the  bone to remove the meat from its other
side. (Save skin and bones for  making your own chicken broth; see
directions in the following  recipe.)  You now have two delicious
tender pieces of quick-cooking, juicy meat  that you can season, dredge
lightly in flour, and saute' for a simple  snack. Or you can poach them
and serve in a salad or sauce, or cut  them into strips and add to a
chicken soup or the makings of a pot  pie. Or, here is a non-caloric
Mediterranean treatment with onions,  leeks, tomatoes, garlic, and
herbs. Amounts: I count three thighs for  2 moderate servings.
Copyright 1995 Julia Child  Converted by MC_Buster.  continued in part
2

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1739 Calories From Fat: 603 Total Fat: 66.8g Cholesterol: 524.4mg Sodium: 11133.6mg Potassium: 7854mg Carbohydrates: 112.7g Fiber: 21.1g Sugar: 76.7g Protein: 175.6g