Culinary Disasters

For this dish you are going to need:

• 1 chicken cut into quarters
• 1/2 cup white wine
• 1/2 cup chicken stock
• 6 pearl onions pealed and cut into half
• 2 cloves of garlic cut into thick slices
• dozen parsley sprigs about 4 inches long
• 2 bay leaves
• 2 sprigs of thyme
• 2 tb of butter
• 1 tb of flour
• 1 cup heavy cream
• Kosher salt, black pepper, and white pepper

First wrap the parsley, bay leaf, and thyme in cheese cloth and secure with twine.

Melt 1 tb of the butter in a pan that has a lid over medium heat and place the other tb of butter in a small bowl on the counter to soften.  Once it is melted, salt and pepper the chicken, and add in the chicken thighs with the legs attached skin side down.  You do not want a dark brown instead we want to look for a nice light brown (about 5 minutes a side).  Once the thighs and legs are carmel add the breasts skin side down and repeat the process.  Remove the chicken breasts from the pan and dump out the fat from the pan.

Put the pan back on the stove and turn the heat up to medium-high.  Add in the wine and scrape the pan to free up all the stuck bits.  Add in the chicken stock, cheesecloth package, onions, and garlic.  Bring this to a boil and lower the heat down to medium-low to maintain a gentle simmer.  Add the chicken back into the pan, cover, and wait till the chicken has been cooked through (about 20-25 minutes).

Once the chicken has been cooked remove it from the pan and set aside.  Strain the sauce into a smaller saucepan and discard the solids.

Place the saucepan with the strained sauce back over a high burner and reduce by 1/3.  While you are waiting for the sauce to reduce wisk the tb of flour in with the remaining tb of butter to make a beurre maine (kneaded butter). 

before:

after:

After the beurre manie has been made and the sauce has been reduced go ahead and wisk the beurre manie into the sauce.  Let the sauce come to a boil.

After it has came to a boil add in the cup of cream and stir to combine.

Bring this mixture to a boil and then let it simmer for a couple of minutes.  Adjust the seasoning using salt and the white pepper.

Serve and enjoy!  This dish was served on top of white rice.

Tags: chicken, All //