Subject: Classic french chicken! (newly revised)
Date: Tuesday 10th July 2007 09:24:10 UTC (over 11 years ago)
Classic french chicken! (newly revised) 1 chicken fryer 3 1/2 lbs., cut into 6 pieces, reserve wings creme fraiche (recipe follows) rice pilaf (recipe follows) a crisp, dry white wine, about 1/4 cup 1/4 Tsp ground cayenne pepper (optional) salt black pepper, freshly cracked peanut oil creme fraiche: 1 cup heavy (whipping) cream 2 Tbl buttermilk Combine the heavy cream and buttermilk in a 16 oz. pyrex measuring cup. Stir well. Cover the cup with a paper towel. Allow the mixture to ferment at room temperature for 8 - 24 hours. The culture in the buttermilk will innoculate the cream and convert it into a thick and tangy creme fraiche. Stir the mixture after it has attained the desired thicknees and tang. Cover tightly and refrigerate. rice pilaf: 2/3 cup medium grain white rice 1 1/3 cup chicken stock 2 bay leaves 1/2 of a small onion, minced 2 Tbl. butter salt black pepper, freshly cracked Preheat oven to 400 degrees. Melt the butter in a medium size aluminium or iron skillet. Saute bay leaves and onion. Add rice; saute until the rice grains becomes opaque. Throw in the chicken stock and salt and pepper to taste. Cover tightly and simmer on lowest dial setting for 20 minutes. Allow 10 minutes for rice to rest. Eliminate excess moisture from the surfaces of chicken pieces with paper towels. Heat large aluminium or iron skillet over medium heat, add oil, and sear chicken on both sides to a golden brown. Season each side with salt and pepper after browning. Degrease the pan. Roast chicken pieces until done (18 - 20 minutes). Turn chicken over halfway thru the cooking process. Fluff rice with a fork and transfer it to a large serving platter. Remove chicken from pan. Arrange the pieces over the rice. Degrease the pan again. Deglaze the pan with white wine. Scrape off the brown bits from the bottom of pan with a spatula. Reduce wine until it attains a reddish hue and syrupy texture. Add the creme fraiche and reduce it until the sauce is taut, but not so taut that a ribbon consistency forms or that sauce will break! Adjust seasoning to preference. Ladle the sauce over the chicken and rice.