Text 29264, 89 rader
Skriven 2009-09-30 20:16:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Temperatures
====================
-=> Quoting Dave Drum to Jim Weller <=-

 DD> farmers [are] in thrall to Mr. Banker [and]
 DD> people are starving because the money people don't care
 DD> proper distribution of food to where it is needed
                            
Sad but true in both cases.


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Tarragon Chicken By Kerry Saretsky
Categories: French, Chicken, Herbs
  Servings: 8

      8    vine ripened tomatoes,
           peeled, seeded, and finely
           diced
      8    chicken legs
      2 TB olive oil, plus 1
           tablespoon
      4    shallots, roughly chopped
      2    cloves garlic, smashed
    1/3 c  dry vermouth
    1/3 c  dry white wine
      1 c  low-sodium chicken stock
      6    stems tarragon

Tarragon with tomato is the French answer to the Italian duet of
tomato and basil. It is a quintessentially French herb and the hero
of this easy, summery, satisfying chicken-on-the-bone stew. For some
inexplicable reason, tarragon has always struck me as feminine, and
her first and second husbands are chicken and tomatoes. Tarragon is
the secret to the best chicken salad, and tomato and tarragon soup,
served warm or cold in the summer, is a true treat and a welcome way
to shake up everyday flavors.

I love this dish because it's light, yet hearty, cheap from the
fall-off-the-bone dark meat chicken, but still elevated from the
fresh summer tomatoes and tarragon, and vermouth that creates the
stewy, steaming sauce. You should have many extra baguettes on hand
for lapping up the broth.

This dish was inspired by one late night at the Cordon Bleu.

First thing's first: deal with the tomatoes. Cut out their little
belly buttons, and slit and X onto their behinds. Drop them in
boiling water for 10 to 20 seconds, and shock in ice water. Use a
paring knife to help you lift off the skin, and then quarter them.
Cut out the guts and seeds, then dice. This may seem like an
unnecessary step, but it's really so easy, and the result is a much
lighter, sweeter, more summery sauce.

Season the chicken with salt and pepper. In a braising pan, heat 2
tablespoons olive oil over medium-high heat. Sear the chicken, in
batches as necessary, until golden-brown all over. Set the chicken
aside, and discard the oil.

Add another tablespoon of olive oil to the pan over medium-low heat.
Add the shallots and garlic, and sweat just a minute. Add the
vermouth and the wine, and simmer to reduce and burn off the
alcohol. Add the tomatoes and chicken stock and half the tarragon.
Add the chicken back into the pan, and bring the liquid to a boil.

Cover and simmer for 1 hour, until the meat is falling off the bone.
Boil uncovered for a few minutes at the end if you want to evaporate
off some of the liquid (I like it saucy). Scatter the leaves from
the remaining 3 stems of fresh tarragon over the chicken, and serve
piping hot.

Kerry Saretsky is the creator of French Revolution Food

Posted by Kerry Saretsky, French in a Flash 

From: Serious Eats
 
MMMMM-------------------------------------------------


Cheers

YK Jim


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