Mostly about food, this blog is just a place for me to throw things that are of interest to me. I appreciate you taking the time to stop by an look around. This represents just some of the stops on the various pathways that this amateur home cook finds himself.

You may find that these foods tend toward protein and away from carbohydrates - this is due to diabetic issues, so I try to only sparingly use carbs, and good ones at that. Of course, sometimes I forget....

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Saturday, September 10, 2011

Chicken Fricassée with Portobellos & Pasta


Ingredients:

3 lb of mixed boneless skinless chicken breasts and thighs
2 qt chicken stock
2 bay leaves
½ t ground thyme
½ t rosemary leaves, finely chopped
1 tsp black peppercorns
¼ lb bacon, chopped
4 shallots, peeled and finely chopped
½ lb. button or chestnut mushrooms, trimmed and large ones halved
½ t rosemary leaves, finely chopped
12 oz. dry white wine
12 oz. double cream
1 ½ tbsp Dijon mustard
1 lb fresh rotini, tagliatelle or similar complex pasta
Handful of flat leaf parsley, leaves chopped
Olive oil
Sea salt and freshly ground black pepper


Method:
With a sharp knife, remove the excess fat from the thighs, cut them into large chunks, approximately 1" cubes.

Put the chicken stock, bay leaves, thyme and peppercorns in pan with a pinch of salt. Bring to the boil, reduce the heat to a simmer and add the chicken thighs. Gently poach until the meat is tender. Remove chicken from the pan with a pair of tongs and let cool slightly. Strain the poaching stock and save 1 1/2 cups for later use.

Heat a large frying pan with a little olive oil. Season the breasts and add to the pan. When the meat is three quarters cooked, add the poached leg meat and cook for a few more minutes until golden brown.

Transfer the cooked chicken to a plate. Add the bacon and shallots to the pan with a little more olive oil, if necessary. Sauté for 3-4 minutes over medium heat until the shallots are translucent and the bacon is lightly browned. Stir in the mushrooms and rosemary and sauté for a few more minutes. Pour in the wine and scrape the bottom of the pan with a wooden spoon to deglaze. Let the liquid boil until reduced by half.

Add the previously set-aside stock and reduce again by half. Finally, pour in the cream and simmer for a few minutes until the sauce has thickened to a desired consistency. Stir in the mustard and season to taste. Add the browned chicken into the sauce to warm through.

Meanwhile, blanch the pasta in a pot of boiling, salted water for 1 ½ - 2 minutes until al dente. Drain the pasta and toss with the sauce to coat. Divide amongst warmed plates and arrange the chicken over the pasta. Garnish with a sprinkling of chopped parsley and a drizzle of olive oil. Serve immediately.

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