Chicken in butter is a variation of a French recipe that is hundreds of years old. It was a favorite of the people who lived in Burgundy region of France. It may sound rich but it is an excellent dish to serve especially for Sunday dinner. I urge you to try it though it may be one you have actually made before.
INGREDIENTS;
one whole chicken cut into
pieces
1/2 cup of virgin olive oil
1 1/2 sticks of butter
2 onions, peeled and sliced
4 carrots, cleaned and cut in half
2 medium tomatoes, peeled and cut
in half
4 cloves of garlic, smashed peeled and
smashed once more
1 handful of thyme sprigs
1 handful of parsley sprigs
2 or 3 bay leafs
1 tab of chicken base
1 tsp of coarse pepper
2 cups water, white port wine or chicken stock
DIRECTIONS:
1. pour the olive oil into a large
fry pan over a medium hot flame
2. add the chicken pieces and saute
until well browned (set aside)
3. add the onions in the pan and saute until
browned (set aside)
4. smash the garlic flat and add to
oil and saute until slightly browned
5. Pour into a lg stock pot and
add the 1 1/2 sticks of butter, the tab of
chicken base, and stir until well incorporated
6. return the chicken ot the pot
7.add the sprigs of thyme, parsley, pepper, and
tomatoes and saute about 15 minutes
8. add the liquid (water, wine or stock) and simmer
over a low flame about 45 minutes checking
chicken
9. at about a 1/2 hr before serving add 3/4 lbs of
sliced chanterell mushrooms if possible or whatever
you can find , and 8 to 10 black kalamata olives,
and continue cooking about 15 minutes and serve
INGREDIENTS;
one whole chicken cut into
pieces
1/2 cup of virgin olive oil
1 1/2 sticks of butter
2 onions, peeled and sliced
4 carrots, cleaned and cut in half
2 medium tomatoes, peeled and cut
in half
4 cloves of garlic, smashed peeled and
smashed once more
1 handful of thyme sprigs
1 handful of parsley sprigs
2 or 3 bay leafs
1 tab of chicken base
1 tsp of coarse pepper
2 cups water, white port wine or chicken stock
DIRECTIONS:
1. pour the olive oil into a large
fry pan over a medium hot flame
2. add the chicken pieces and saute
until well browned (set aside)
3. add the onions in the pan and saute until
browned (set aside)
4. smash the garlic flat and add to
oil and saute until slightly browned
5. Pour into a lg stock pot and
add the 1 1/2 sticks of butter, the tab of
chicken base, and stir until well incorporated
6. return the chicken ot the pot
7.add the sprigs of thyme, parsley, pepper, and
tomatoes and saute about 15 minutes
8. add the liquid (water, wine or stock) and simmer
over a low flame about 45 minutes checking
chicken
9. at about a 1/2 hr before serving add 3/4 lbs of
sliced chanterell mushrooms if possible or whatever
you can find , and 8 to 10 black kalamata olives,
and continue cooking about 15 minutes and serve
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