Serves 4
1 4-lb chicken (or 4 # chicken pieces)
2 to 3 Tbsp. Flour
1/4 cup olive oil
2 Tbsp chopped French shallots
1 clove garlic, minced
1/4 cup tomato paste
½ cup white wine
1 tsp salt
1/4 tsp white pepper
3/4 cup chicken stock
1 bay leaf
1/8 tsp. thyme
1/8 tsp. Sweet marjoram
1 cup sliced or quartered fresh mushrooms
2 Tbsp brandy or muscatel wine (optional)
Cut chicken into individual pieces. Dredge pieces in flour. Sautè until golden brown in olive oil with the shallots. Add the garlic and cook it only briefly to keep from burning it.
Add the remaining ingredients to the sautèed chicken, cover, and simmer for 1 hour or until tender.
Serve with cooked pasta. Saute some minced garlic and parsley in butter and then toss the pasta with it. Sprinkle with Parmesan if you like.
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