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Gmane
From: Joe Stroud <kheper-qHhcd8v2xDhBDgjK7y7TUQ <at> public.gmane.org>
Subject: Fricasse de la Bordelaise!
Newsgroups: gmane.culture.food.recipes.nekhbet
Date: Sunday 30th September 2007 16:54:30 UTC (over 9 years ago)
Fricasse de la Bordelaise!

4 - 5 chicken pieces (dark meat please!)
2 1/2 Tbl butter
1 1/2 Tbl flour
2 shallots, diced finely
5 oz. fresh white button mushrooms, cleaned and chopped
1 clove garlic, smashed 
6 oz. Merlot, Cabernet Sauvignon, or other dry red wine
6 - 7 oz. beef stock (canned is acceptable)
1 Tsp tomato paste (optional)
1/4 Tsp ground cayenne pepper
1/2 Tsp dried thyme leaves
salt
black pepper
peanut oil or bacon grease

Remove all excess moisture from the chicken pieces with paper
towels. Heat up a Dutch Oven over a medium flame. Sear the
chicken in peanut oil until it is healthily brown, on all
sides. Remove the chicken pieces from the pan. Degrease the
pan.

Melt the butter in a Dutch Oven. Gradually, sprinkle the flour
into the butter. Stir constantly with a whisk until the roux is
blonde in color and offers up a slightly nutty aroma. Add the
shallots to the pan and sweat them down over a medium-low flame.
(Add more butter, if needed.) Throw in the mushrooms and saute
them until all of their water evaporates. Add the garlic and
saute for 30 seconds. Pour in the wine and stock, slowly. Whisk
until the roux is perfectly incorporated with the liquid. Return
the chicken to the pan. Season the gravy with salt, pepper,
ground cayenne pepper, and thyme leaves. Bring the liquids to a
boil, cover the pan, and cut the heat top a slow simmer. Braise
the chicken for 40 - 45 minutes.

If, after 40 - 45 minutes, the sauce does not coat the back of a
spoon, remove the chicken pieces and reduce it. Return the
chicken to the pan and warm the chicken pieces thru. Cut off
the flame and allow the chicken to rest for 10 minutes,
covered. Serve with rice.
 
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