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Mastering the Art of French Cooking
Feeds 4 to 6 people
A 3- to 4-ounce chunk of bacon
A heavy, 10-inch, fireproof casserole
2 tablespoons butter
2 1/2 to 3 pounds cut-up frying chicken
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup cognac
3 cups young, full-bodied red wine such as Burgundy, Beaujolais, Cotes du Rhone
or Chianti
1 to 2 cups brown chicken stock, brown stock or canned beef bouillon
1/2 tablespoon tomato paste
2 cloves mashed garlic
1/4 teaspoon thyme
1 bay leaf
12 to 24 brown-braised onions (recipe follows)
1/2 pound saut ed mushrooms (recipe follows)
Salt and pepper
3 tablespoons flour
2 tablespoons softened butter
Sprigs of fresh parsley
1. Remove the rind of and cut the bacon into lardons (rectangles 1/4-inch
across and 1 inch long). Simmer for 10 minutes in 2 quarts of water. Rinse in
cold water. Dry. [Deb note: As noted, I d totally skip this step next time.]
2. Saut the bacon slowly in hot butter until it is very lightly browned.
Remove to a side dish.
3. Dry the chicken thoroughly. Brown it in the hot fat in the casserole.
4. Season the chicken. Return the bacon to the casserole with the chicken.
Cover and cook slowly for 10 minutes, turning the chicken once.
5. Uncover, and pour in the cognac. Averting your face, ignite the cognac with
a lighted match. Shake the casserole back and forth for several seconds until
the flames subside.
6. Pour the wine into the casserole. Add just enough stock or bouillon to cover
the chicken. Stir in the tomato paste, garlic and herbs. Bring to the simmer.
Cover and simmer slowly for 25 to 30 minutes, or until the chicken is tender
and its juices run a clear yellow when the meat is pricked with a fork. Remove
the chicken to a side dish.
7. While the chicken is cooking, prepare the onions and mushrooms (recipe
follows).
8. Simmer the chicken cooking liquid in the casserole for a minute or two,
skimming off the fat. Then raise the heat and boil rapidly, reducing the liquid
to about 2 1/4 cups. Correct seasoning. Remove from heat and discard bay leaf.
9. Blend the butter and flour together into a smooth paste (buerre manie). Beat
the paste into the hot liquid with a wire whip. Bring to the simmer, stirring,
and simmer for a minute or two. The sauce should be thick enough to coat a
spoon lightly.
10. Arrange the chicken in the casserole, place the mushrooms and onions around
it and baste with the sauce. If this dish is not to be served immediately, film
the top of the sauce with stock or dot with small pieces of butter. Set aside
uncovered. It can now wait indefinitely.
11. Shortly before serving, bring to the simmer, basting the chicken with the
sauce. Cover and simmer slowly for 4 to 5 minutes, until the chicken is hot
enough.
12. Sever from the casserole, or arrange on a hot platter. Decorate with spring
for parsley.
Oignons Glac s a Brun [Brown-braised Onions]
Mastering the Art of French Cooking
For 18 to 24 peeled white onions about 1 inch in diameter:
1 1/2 tablespoons butter
1 1/2 tablespoons oil
A 9- to 10-inch enameled skillet
1/2 cup of brown stock, canned beef bouillon, dry white wine, red wine or water
Salt and pepper to taste
A medium herb bouquet: 3 parsley springs, 1/2 bay leaf, and 1/4 teaspoon thyme
tied in cheesecloth
When the butter and oil are bubbling the skillet, add the onions and saut over
moderate heat for about 10 minutes, rolling the onions about so they will brown
as evenly as possible. Be careful not to break their skins. You cannot expect
to brown them uniformly.
Pour in the liquid, season to taste, and add the herb bouquet. Cover and simmer
slowly for 40 to 50 minutes until the onions are perfectly tender but retain
their shape, and the liquid has evaporated. Remove the herb bouquet. Serve them
as they are.
Champignons Saut s Au Buerre [Saut ed Mushrooms]
Mastering the Art of French Cooking
A 10-inch enameled skillet
2 tablespoons butter
1 tablespoon oil
1/2 pound fresh mushrooms, washed, well dried, left whole if small, sliced or
quartered if large
1 to 2 tablespoons minced shallots or green onions (optional)
Salt and pepper
Place the skillet over high heat with the butter and oil. As soon as you see
the butter foam has begun to subside, indicating that it is hot enough, add the
mushrooms. Toss and shake the pan for 4 to 5 minutes. During their saut the
mushrooms will at first absorb the fat. In 2 to 3 minutes the fat will reappear
on their surface, and the mushrooms will begin to brown. As soon as they have
browned lightly, remove from heat.
Toss the shallots or green onions with the mushrooms. Saut over moderate heat
for 2 minutes.
Saut ed mushrooms may be cooked in advance, set aside, then reheated when
needed. Season to taste just before serving.