Text 28848, 73 rader
Skriven 2015-07-06 04:53:30 av Dave Drum (1:261/38.0)
Ärende: Gourmet 1474
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chicken In Riesling
 Categories: Poultry, Wine, Dairy, Potatoes, Citrus
      Yield: 4 Servings

  3 1/2 lb Whole chicken; backbone
           - discarded, chicken cut
           - French style in 8 pieces
      1 tb Vegetable oil
      3 tb Unsalted butter; divided
      4 md Leeks; white, pale green
           - only, fine chopped
      2 tb Fine chopped shallot
      4 md Carrots; halved diagonally
      1 c  Dry white wine
  1 1/2 lb Small (2") red potatoes
      2 tb Fine chopped flat-leaf
           - parsley
    1/2 c  Cr+¿me fra+«che or heavy
           - cream
           Fresh lemon juice

  Preheat oven to 350+.F/175+.C with rack in middle.

  Pat chicken dry and sprinkle with 1 teaspoon salt and a
  rounded 3/4 teaspoon pepper. Heat oil with 1 tablespoon
  butter in a wide 3 1/2 to 5 quart heavy ovenproof pot
  over medium-high heat until foam subsides, then brown
  chicken in 2 batches, turning once, about 10 minutes total
  per batch. Transfer to a plate.

  Meanwhile, wash leeks and pat dry.

  Pour off fat from pot, then cook leeks, shallot, and 1/4
  teaspoon salt in remaining 2 tablespoons butter, covered,
  over medium-low heat, stirring occasionally, until leeks
  are pale golden, 5 to 7 minutes. Add chicken, skin sides
  up, with any juices from plate, carrots, and wine and boil
  until liquid is reduced by half, 3 to 4 minutes. Cover pot
  and braise chicken in oven until cooked through, 20 to 25
  minutes.

  While chicken braises, peel potatoes, then generously
  cover with cold water in a 2 to 3 quart saucepan and add
  1 1/2 teaspoons salt. Bring to a boil, then simmer until
  potatoes are just tender, about 15 minutes. Drain in a
  colander, then return to saucepan. Add parsley and shake
  to coat.

  Stir cr+¿me fra+«che into chicken mixture and season with
  salt, pepper, and lemon juice, then add potatoes.

  * COOKSCÇÖ NOTE: A chicken cut French style yields 2 breast
  halves with wings attached, halved crosswise for a total
  of 4 breast pieces, 2 drumsticks, and 2 thighs. If you
  donCÇÖt want to cut up a whole chicken, you can use 3 pounds
  chicken parts.

  Recipe by Ruth Cousineau

  Gourmet | March 2008

  MM Format by Dave Drum - 12 February 2012

  Uncle Dirty Dave's Archives

MMMMM

... "Peanut butter is the pate of childhood." -- Florence Fabricant

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 * Origin: Prism bbs (1:261/38)