2
9
4
2
1
1
8
4
1
1
1-1/2
1
1/3
1/8
2-1/2
------
|
#
oz
#
oz
T
T
c
c
cl
t
t
t
---
|
Chicken Meat (1)
Mushrooms
Parsley sprigs
Thyme sprigs
Bay Leaf
Onions, tiny (2)
Bacon
Butter
Flour
White Wine
Stock (3)
Garlic
Salt
Pepper
Dijon Mustard
-- Garnish
Parsley, chopped
|
Rabbits have been described as "chickens without wings", and either
can be used in this recipe. See also Do-Ahead.
Prep - (20 min)
- Cut CHICKEN into large bite-size pieces. If using bone-in,
cut into larger pieces.
- Clean MUSHROOMS and trim stems. Leave whole if small, cut in
half if medium and into quarters if large.
- Tie Parsley, Thyme and Bay Leaf together with
kitchen string (so they'll be easier to remove later).
- Bring plenty of water to a high boil and stir in the ONIONS
for 1 minute only, then chill them in cold water. Cut off just
enough of the stem end so you can peel the outer skin. Cut off the
minimum from the root end so the onions hold together well.
Run - (1-1/2 hrs)
- Cut BACON into small pieces and fry it slowly in
Butter until the fat is translucent. Stir in the Onions
and fry over moderate heat, tumbling often until bacon is browned and
all its fat is mostly rendered. Remove Onions and Bacon,
leaving all the fat.
- Fry Chicken in small batches until until lightly browned
all over, being careful not to burn the fond that forms in the pan.
Return any drained fat to the pan for the next batch.
- Drain excess fat from the pan, leaving about 1 T.
- Return all Chicken to the pan and sprinkle with Flour.
Fry over moderate heat, tumbling often for about 1 minute.
- Add White Wine and Stock. Crush GARLIC and add
to the pan. Bring to a boil and add Herbs and Pepper.
Taste for Salt (it will depend on how salty your bacon is).
Cover tightly and simmer slowly for about 15 minutes.
- Add Onions and Bacon to the pan, plus up to 1/2 cup
Stock if needed. Bring back to a simmer and simmer slowly
for another 15 minutes.
- Add Mushrooms to the pan and simmer covered for another 10
minutes or until the chicken is tender.
- Stir in Mustard. Serve hot garnished with Parsley.
|
