Text 30273, 88 rader
Skriven 2009-10-23 23:33:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: My tribe incrases
=========================
-=> Quoting Dave Sacerdote to Jim Weller <=-

 DS> Best wishes to your happy rabble, Jim.

Rabble.... yep, that's what it is becoming.

Pretty soon I'll be able to coach my very own girl's softball team.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Braised Chicken with Creamy Wine Sauce
 Categories: Mushrooms, Chicken, Wine, Dairy
      Yield: 6 Servings

    1/2 lb Fresh pearl onions; unpeeled
      1 tb + 2 ts Margarine
      1 c  Slivered onion
    1/2 c  Thinly sliced carrot
    1/2 c  Thinly sliced celery
      4    Chicken breast halves;
    (8-ounce)  skinned
      2    Chicken drumsticks; (1/2
    Pound) skinned
      2    Chicken thighs; (1/2
    Pound) skinned
      3 tb All-purpose flour
    1/2 ts Salt
    1/8 ts White pepper
      1 c  Chardonnay or other dry
    White wine
      1 tb Chopped fresh parsley
      1 ts Dried thyme
      1    Bay leaf
 10 1/2 oz Low-salt chicken broth
    1/2 c  Evaporated skimmed milk
    1/2 lb Fresh mushrooms; quartered

  Drop pearl onions into boiling water in a Dutch oven, and cook 3
  minutes. Drain; rinse with cold water, and peel. Set aside.

  Melt 1 tablespoon of margarine in Dutch oven over medium heat. Add
  slivered onion, carrot, and celery; saute 5 minutes. Place the
  onion mixture in a bowl; set aside.  Add chicken pieces to Dutch
  oven; cook 4 minutes, turning chicken pieces once. Cover, reduce
  heat to medium-low; cook 10 minutes.

  Combine flour, salt, and pepper; sprinkle over both sides of
  chicken. Cover and cook 5 minutes. Return onion mixture to pan;
  add wine and next 4 ingredients, stirring gently. Bring to a boil;
  cover, reduce heat, and simmer 25 minutes or until chicken is
  done. Remove chicken from pan, and arrange on a serving platter;
  set aside, and keep warm. Discard bay leaf.

  Bring sauce to a boil; cook 7 minutes or until the sauce is
  reduced to about 3 cups, stirring occasionally. Reduce heat to
  medium; gradually stir in milk, and cook an additional 5 minutes,
  stirring occasionally. Remove from heat; cover and set aside. Melt
  the remaining 2 teaspoons margarine in a skillet over medium heat,
  and add pearl onions. Saute 4 minutes or until tender; remove from
  skillet. Add mushrooms, and saute 3 minutes.

  NOTES: The Chardonnay gives a nice finesse to the creamy sauce. A
  decent sparkling wine from France or California would lighten up
  the sauce considerably. Arrange the pearl onions and the mushrooms
  around chicken on serving platter, and spoon the sauce over
  chicken and vegetables.

  Recipe by: Cooking Light, Jan/Feb 1995
  From: Igor
  Date: 28 Jan 97
  Mastercook Recipes (Mailing List) Ä

  I'd replace the margarine with half butter, half canola oil unless
  I had some rendered chicken fat hanging around which would be my
  first choice - JW
  
MMMMM

Cheers

YK Jim


... They think a swig of beer is the first step of a drunkard's despair.

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