Saturday, 18 October 2014


2 tbs. olive oil
3 lb. chicken pieces, rinsed & patted dry
1/3 c finely chopped shallot
1/3 c finely chopped onion
2 carrots, quartered lengthwise & cut crosswise into 1/4" pieces (about
1/2 cup)
1/2 lb. pearl onions, blanched in boiling water for 3 minutes, drained,
& peeled
1 bay leaf
3/4 tsp thyme, crumbled
2 tbs. Cognac
1 c dry white wine
2 c chicken broth
1/4 lb. shiitake mushrooms, stems discarded & caps sliced thin
1/4 c cornstarch
Freshly ground nutmeg to taste
-In a heavy kettle, heat the oil over moderately high heat until it is hot
but not smoking and in it saute the chicken pieces, seasoned with salt
and pepper, in batches, turning them once, for 8 to 10 minutes, or
until they are browned. Transfer the chicken pieces as they are
browned to a plate and keep them warm, covered. -Place the shallot,
onions, carrots, pearl onions, bay leaf, and thyme in a crockpot. Place
the browned chicken on top of the vegetables. Combine the Cognac,
white wine and 1 3/4 cup of chicken broth and add to the cooker.
Cover and cook on LOW for 5 hours or until chicken is tender.
-Turn control to HIGH and add the mushrooms. Dissolve the
cornstarch in the remaining 1/4 cup chicken stock. Stir into the
mixture. Cover and cook for 20 minutes more, or until sauce is
thickened, stirring once. Transfer the chicken to a plate, and keep
warm. Discard the bay leaf, and season the sauce with freshly
ground nutmeg and salt and pepper to taste. Serve warm.
Serves 4 to 5

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