Subject: A hybrid: chicken and French onion stew
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.