Text 18530, 85 rader
Skriven 2011-12-02 05:26:00 av Dave Drum (1:124/311)
Ärende: BH+G 121
================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Braised Chicken Legs w/Wine, Bacon, Onions & Mushrooms
 Categories: Poultry, Pork, Wine, Mushrooms
      Yield: 4 servings
 
      8 sm Cipolline onions
           +=OR=+
      4 lg Cipolline; halved
      4 md Chicken thighs; bone-in,
           - skin-on
      4    Chicken drumsticks
           Kosher salt & fresh pepper
      2 tb Oil
      8 md Cremini mushrooms; trimmed
           - and halved
      3 oz Bacon; cut across in 1/4"
           - strips
      1 md Carrot; peeled, in 1/4"
           - coins
      1 c  Dry white wine
      3 lg Thyme sprigs
      1 c  Chicken broth
      2 ts Fresh thyme leaves
 
  A large, straight-sided-ovenproof saute pan with a lid is
  ideal for making these chicken braises.
  
  Position a rack in the center of the oven and heat the
  oven to 350øF.
  
  Bring a 2 quart saucepan of water to a boil. Drop in the
  onions and blanch them for 1 minute. Drain in a colander,
  then shower with cold water to stop the cooking. Peel the
  onions, leaving enough of the root end intact that they will
  remain whole while cooking.
  
  Season the chicken pieces generously with salt and
  pepper. In a straight-sided 10- or 11-inch ovenproof saute
  pan with a lid, heat the oil over medium-high heat until
  very hot. Arrange the chicken pieces skin side down in the
  pan (it'll be crowded), cover with a splatter screen, if you
  have one, and cook until deeply browned, about 5 minutes.
  Turn the pieces over and cook until the other sides are
  deeply browned, 3 to 5 minutes more.
  
  Transfer to a plate. Pour out and discard all the fat
  from the pan.
  
  Put the pan over medium heat. Add the peeled onions,
  mushrooms, bacon, and carrot to the pan and cook until the
  bacon is crisp and the vegetables are browned, 8 to 10
  minutes. Add the wine and thyme sprigs and bring to a boil,
  scraping the browned bits from the bottom of the pan with a
  wooden spoon. Boil until the wine has reduced to 1/2 cup,
  about 5 minutes. Add the chicken broth and bring to a boil.
  
  Return the chicken pieces to the pan, along with any
  accumulated juices, and cover. Transfer to the oven and
  braise until the chicken is fork-tender and the drumstick
  meat starts to come away from the bone, 45 to 50 minutes.
  
  With a slotted spoon, transfer the chicken, onions,
  bacon, carrots, and mushrooms to a serving dish and keep
  warm by covering the dish loosely with foil. Discard the
  thyme sprigs. Tilt the saute pan and skim off as much fat as
  possible from the sauce. Bring the sauce to a boil over
  medium high heat, reduce the heat to medium low, and simmer
  until the sauce is slightly thickened, skimming off any skin
  that forms on top, about 5 minutes. Season to taste with
  pepper (the sauce should be nicely salted at this point).
  Pour the sauce over the chicken, sprinkle with the thyme
  leaves, and serve.
  
  From: Fine Cooking Magazine | February 2010
  
  MM Format by Dave Drum - 09 February 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Gratitude is merely the secret hope of further favours-de La Rochefoucauld
--- MultiMail/Win32 v0.49
 * Origin: FidoTel & QWK on the Web! www.fidotel.com (1:124/311)