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Gmane
From: Joe Stroud <kheper-qHhcd8v2xDhBDgjK7y7TUQ <at> public.gmane.org>
Subject: Classic french chicken! (newly revised)
Newsgroups: gmane.culture.food.recipes.nekhbet
Date: Tuesday 10th July 2007 09:24:10 UTC (over 10 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.
 
CD: 4ms