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3 1/2 lb. Chicken, cut into pieces |
2 tsp. flour |
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1 Tbl. salt |
1/2 C dry white wine |
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1 tsp. freshly ground black pepper |
2 Tbl. cognac |
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4 Tbl. sweet butter |
1 C chicken broth |
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2 Tbl. olive oil |
3 C chopped tomato pulp |
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1 medium yellow onion, finely chopped |
2 Tbl. chopped fresh parsley |
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1 lb. fresh mushrooms, sliced |
2 Tbl. chopped fresh basil |
Season chicken pieces with half
the salt and pepper. Brown in 3 Tblsp butter and the oil. Remove
and set aside. To the pan juices, add the remaining butter, salt
and pepper, the onion and mushrooms. Sauté for 5 minutes,
stirring and scraping the bottom. Add flour and cook over very
low heat, stirring constantly, for 2 minutes.
Add the wine, cognac, chicken broth and tomato pulp. Mix well,
bring to a boil and simmer 8-10 minutes, covered. Add chicken
pieces, cover and cook over very low heat for another 25 minutes,
stirring occasionally. Remove chicken to a heated serving dish
and keep hot. Reduce sauce to about 3 1/2 cups, stirring
frequently. Remove from heat. Mix in half the parsley and basil.
Pour over chicken and sprinkle with remaining parsley and basil.
Serves 4. This richly flavored dish should go with a medium
flavored northern Italian red wine such as a good Chianti,
Brunello, Rosso di Montepulciano, Vino Nobile, Spanna or Barbera.
A white wine should be full and rich, such as a big Chardonnay, a
white Burgundy or Fiana di Avelena.
Chicken with 40 Cloves of Garlic
(A James Beard classic! Surprisingly, not at all
garlicky!)
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8 chicken drumsticks and 8 thighs |
2 1/2 tsp. salt |
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2/3 C olive oil |
1/4 tsp. pepper |
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4 ribs celery, thinly sliced |
1/8 tsp. nutmeg |
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6 sprigs parsley |
40 cloves of garlic, peeled |
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1 Tbl. fresh tarragon |
hot toast, french bread or pumpernickel |
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1/2 C dry vermouth |
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Rinse chicken and pat dry. Coat chicken with oil. Lay celery in bottom of a 6-qt casserole with a tight fitting cover. Add parsley and tarragon. Lay chicken pieces on top. Sprinkle with vermouth, 1 tsp salt, pepper and nutmeg. Pour some remaining oil over top. Toss in the garlic, wedging some of the pieces between the chicken pieces. Sprinkle with remaining salt. Lay a double piece of aluminum foil on top. Cover to make a tight seal. Bake at 375 F for 1 1/2 hours without removing the lid. Spread garlic on the bread and serve with the chicken. Serves 6. Serve with a white Burgundy, a good Chardonnay, a Gavi or a good Pinot Grigio.
Chicken Sauté with Herbs
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6 Tbl. unsalted butter/margarine |
1/2 C dry white wine |
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2 frying chickens, quartered |
3 Tbl. finely chopped parsley, chives and dill, mixed |
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salt |
a few drops fresh lemon juice |
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freshly ground black pepper |
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Using a large skillet with a
tight-fitting cover, brown the chicken pieces in the butter.
Lower heat, season to taste with salt and pepper, cover and cook
gently 5-8 minutes. Pour off excess fat, add 1/4 C wine and cook
10 minutes more. Move the pieces of white meat to the top.
Sprinkle with herbs, cover and cook 5-10 minutes more, until just
tender, but still juicy.
Remove chicken to a hot platter. Add remaining wine and the lemon
juice to the pan and turn up the heat. Boil, scraping up the
brown glaze. When juices have reduced by half, pour them over the
chicken and serve. Serves 4-5. Serve with a good Pinot Grigio,
Gavi, Sauvignon Blanc, Pouilly Fumé or Sancerre.
Chicken Fantasia
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1 chicken, quartered or cut into serving size pieces |
1/2 C canned mashed tomatoes |
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5 Tbl. good quality olive oil |
1/2 C fresh orange juice |
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Salt and pepper to taste |
1 red pepper, cut in julienne |
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2 medium onions, diced |
1 medium zucchini, cut diagonally |
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2 carrots, chopped |
1 medium yellow summer squash, cut diagonally |
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1 garlic clove, minced |
Grated zest of 1 orange |
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1 C chicken stock |
1/4 C chopped fresh parsley |
Heat 3 Tblsp oil in a large
skillet. Wash chicken, pat dry, sprinkle with salt and pepper.
Sauté gently 5 minutes on each side. Remove chicken and reserve.
Add onions, carrots and garlic to skillet. Simmer covered about
10 minutes. Add stock, tomatoes and orange juice. Simmer 10
minutes, uncovered. Add chicken pieces and simmer 25 minutes,
turning the chicken once and basting several times.
Meanwhile, heat the remaining oil in another skillet and sauté
the red pepper for 5 minutes. Add the zucchini and yellow squash
and sauté an additional 5 minutes. Add vegetables to chicken
skillet and continue cooking 5-10 minutes. Remove to a serving
platter and spread orange zest and parsley over all. Serve with
crusty bread. Serves 3-4. Serve with a light to medium red wine
such as a lighter Cabernet, Merlot or Bordeaux, a good Chianti,
or a Spanish red.
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