This recipe, adapted in part from Patricia Wells wonderful Bistro book, is a solid first cousin to the Poulet aux Quarante Gousses d’Ail a spectacularly tasty dish that I made a while back. The house, having finaly aired out from forty cloves of garlic dancing around and having thoroughly rid myself of all my garlic necklaces, I believe I am now ready for the next perfumed onslaught, this time with a battalion of 60 échalotes or shallots which have deep and lasting medicinal value, something like French wine. Yes, I did say 60 and you probably already have your gas mask on, in the trenches and ready for the whistle to go over the top. Who followed that last thought? This blog, after all, is all about cooking with a sense of history gently folded in and more than a few dashes of stories – real or otherwise; so I beg your understanding, kind indulgence and other such nonsense that would lead you to think, well, that I care. Just kidding of course.
Chicken Sautéed with Shallots or Poulet Sauté aux Échalotes
23 Wednesday Jun 2010
Posted Chicken Sautéed with Shallots, Garlic
inChicken Sautéed with Shallots
Ingredients
1 chicken cut into 8 serving pieces or alternatively buy the pieces separately if you favor one cut over another.
3 Tbl extra-virgin olive oil
1 Tbl unsalted butter
Salt and cracked ground pepper
Approximately 60 shallots (2 overflowing cups or just under 1 lb) peeled
3 garlic cloves
1 Tsp thyme
1/4 cup of stock
2 Tbl Cognac
4 tomatoes, peeled, cored, seeded and chopped or alternatively use the seeded chooped
Italian plum tomatoes
Hot, cooked rice or use couscous
Minced fresh parsley, a healthy handful
Directions
In a deep sided skillet, heat the oil and butter over high heat.
Season the chicken liberally with salt and pepper and add to skillet when the fats are hot but not smoking. Add 3 to 4 pieces at a time and cook on one side until the skin turns an even brown , about 5 minutes. Do not crowd the pan, there is plenty for everyone so cook in batches if necessary. Approximately 5 minutes per side.
Transer the chicke to a plate, reduce the heat to medium-high. Add the shallots, the garlic, stock and thyme. Add the chicken to the pan and sauté, covered, shaking the pan frequently until the shallots are soft and begin to brown, and the chicken is cooked through, approximately 20 minutes.
Heat the Cognac in a very small saucepan over medium-high heat for 20 to 30 seconds. Ignite with a match and pour over the chicken. Shake the pan until the flames subside. Cook, shaking the pan for an additional 2 – 3 minutes.
Stir in the tomatoes and continue cooking until the sauce is nicely blended, about an additional 5 minutes.
Serving sugestion: Place a bed of cooked rice on a large serving platter, cover with the sauce, then arrange the chicken pieces on top. Sprinkle with parsley. Serve immediately. Or else.