Subject: CORRECTION: A hybrid: chicken and French onion stew
Date: Saturday 18th August 2007 20:19:10 UTC (over 10 years ago)
An error occurred in the original recipe. There was too little flour and too little beef stock. The recipe, below, is correct and delicious. 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 1/2 Tbl flour red or white wine for de-glazing, about 1/3 cup 12 - 13 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. Allow the dish to rest for 10 minutes. (The chicken can also be braised in a 400 degree F. oven for 35 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.