Text 32297, 68 rader
Skriven 2015-10-23 20:54:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Irish
=============
-=> Quoting Nancy Backus to Jim Weller <=-

 JW> Irish stew. I didn't finish it and I won't be going back.

 NB> Maybe it was just a bad day for them...?
 
Nope. They are getting consistently bad reviews on social media and
from friends and co-workers who have been there at various times.
This one is going down!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken with Shrimp - Poulet Aux Crevettes
 Categories: French, Chicken, Shrimp, Casseroles, Wine
      Yield: 4 Servings
 
      3 lb Chicken; cut into 8 pieces,
           -seasoned w/ salt & pepper
      2 ts Vegetable oil
     12 lg Shrimp; or live crayfish,
           -with heads on if possible
      1 sm Onion; halved and sliced
      2 tb Flour
    3/4 c  Dry white wine
      2 tb Brandy
  1 1/4 c  Chicken broth
      3 md Tomatoes; cored and
           -quartered
      2    Cloves garlic; minced
           Bouquet garni
      6 tb Heavy cream
           S&P
           Fresh parsley
 
  Heat oil in large casserole and cook shrimp over high heat until
  pink. Remove and chill. Remove heads and shells; reserve. Chill
  tails. Add chicken to casserole, skin side down and cook over
  medium-high heat for 10-12 minutes until golden brown, turning to
  color evenly. Transfer chicken to plate and pour off all but 1
  tablespoon of the fat. In same casserole, cook onion over
  medium-high heat until golden, siring frequently. Sprinkle with
  flour and continue cooking for 2 minutes, stirring frequently. Add
  wine and brandy and bring to boil, stir constantly. Add broth,
  shrimp heads and shells, tomatoes, garlic and bouquet garni with
  chicken pieces and any juices. Bring to boil, reduce heat to low.
  Cover and simmer 20-25 minutes until chicken is tender and juices
  run clear. Remove chicken pieces and stain cooking liquid.
  pressing down on the shells to extract as much liquid as possible,
  Skin off fat, return liquid to pan. Add cream and boil until
  reduce by one third. Return chicken pieces to pan; simmer 5
  minutes. Just before serving add shrimp and heat through. Arrange
  on warmed plate and garnish.

  Recipe by: The French Recipe Cookbook - Clememts & Wolf-Cohen

  Shared by Melody Holcomb-Hockin, Washington, USA
 
MMMMM   


YK Jim


... I do it again but I know it's doomed to fail, yet again.

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