Home
Reading
Searching
Subscribe
Sponsors
Statistics
Posting
Contact
Spam
Lists
Links
About
Hosting
Filtering
Features Download
Marketing
Archives
FAQ
Blog
 
Gmane
From: Joe Stroud <kheper-qHhcd8v2xDhBDgjK7y7TUQ <at> public.gmane.org>
Subject: A hybrid: chicken and French onion stew
Newsgroups: gmane.culture.food.recipes.nekhbet
Date: Wednesday 15th August 2007 09:32:09 UTC (over 10 years ago)
A hybrid: chicken and French onion stew

If you like French onion soup, you'll go wild
for the following recipe.


2 thighs and 2 legs, cut from a fryer
1 lb. onions, sliced into rings
1 clove garlic, smashed and chopped (optional)
1 Tbl flour
red or white wine for de-glazing, about 1/3 cup
8 - 9 oz. beef stock (canned is acceptable)
1/4 Tsp ground cayenne pepper
salt
black pepper
butter
peanut oil
French bread, sliced medium-thin
Gruyere cheese, grated


Remove all excess moisture from the chicken
pieces with paper towels. Heat up a large
Dutch oven over a medium flame. Brown the
chicken in 2 Tbl peanut oil, on all sides.
Remove the chicken from the pan and
de-grease the pan.

Melt 2 Tbl of butter into the pan. Add the
onions. Reduce the heat to low. Saute until
the onions become golden in color. Remember
to stir the onions, periodically, during the
cooking time. When the onions are golden, add
flour and saute for 2 - 3 minutes. De-glaze the
pan with red wine. Whisk to combine. Completely
break the roux down with the beef stock by more
whisking. Return the chicken to the pan. Add the
cayenne pepper, and salt and pepper to taste.
Bring the contents of the pan to a boil, cover the
pan with a tightly fitting lid, cut the heat to a
slow simmer, and braise the chicken for 35 - 40
minutes. Turn the pieces of chicken, periodically,
during the braising time. (Check the sauce for
consistency, after the chicken has fully cooked. If
the sauce is too thin, remove the chicken and reduce
it over a medium-low flame. Do not reduce the sauce
too severely! Return the chicken to the pan.) Allow
the dish to rest for 10 minutes.

Preheat the broiler.

Place the chicken and sauce into a large, oven-proof
dish: a glazed, earthenware dish is preferable.
Arrange 3 - 4 slices of bread over the chicken
and sauce. Sprinkle grated Gruyere cheese over the
bread. Broil until the cheese bubbles and becomes
lightly brown. Serve immediately.
 
CD: 11ms