Text 28876, 76 rader
Skriven 2015-07-08 07:11:00 av Michael Loo (1:18/200)
     Kommentar till en text av Dale Shipp
Ärende: luddism 935
===================
 ML> This has been tried. Kevin will permanently have his knickers
 ML> in a knot over some imaginary slight from the distant past.
 DS> But, I believe that had to do with the former moderator.  Perhaps he
 DS> would tolerate the current moderator more :-}}

As with many, he does not take well to moderation of
any kind -  in drink, in life, in the echoes. "Ya ol'
barstid" gets old pretty quicky.
 
 ML> Glen has no excuse. It would be best of all, though, if
 ML> Sacerdote would pop his head in the echo once in a while.
 DS> That too.  For both of them, I suspect that they have moved on in
 DS> computers to the point where DOS and QWK packets and Offline readers
 DS> are not a viable option

When this thing is retired (since having been threatened
with such it has decided to try harder) I will try to devise 
a DOS box based methodology, as

  -- but there are a variety of sites where one
 DS> can access via HTML or NNTP, both of which are more modern methods.

I am not interested in modern methods, being somewhere
between conservative and reactionary in this arena.

Porcini Mushroom Wine Sauce Chicken
Categories: Singaporean, Frenchish, main, poultry
Servings: 8

8 chicken thighs
30 g dried porcini
1 lg yellow onion, minced
1 hd garlic, minced
2 c dry white wine like a chardonnay
2 c chicken stock
2 Tb olive oil
10 sprigs fresh thyme
- tied together with butcher's twine
Paprika
Salt

An easy peasy chicken braise luxed up with porcini
and balanced out with dry white wine.

Rehydrate dried porcini in 3 c hot water. Set aside
mushroom soaking water for use later. Chop roughly.

Brown chicken in olive oil, seasoning with salt and
paprika, taking care not to overcrowd the pan.

Set aside and reserve in big pot.

Reserve 2 Tb chicken fat-infused oil, fry onions till
translucent, about 2 min on medium-high heat.

Add garlic, fry till fragrant, about 1 min.

Add porcini, fry till fragrant, about 2 min.

Add wine and reduce by half.

Add chicken stock and mushroom soaking water.

Add thyme and heat through.

Add the whole jingang with the browned chicken, bring
to a boil, and simmer, covered, for 45 min.

Salt to taste before serving. For a thicker sauce,
you can add cream or a roux.

thehungrybunnie.blogspot.com

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