From bounce@cheftochef.net Mon May 31 10:31:49 2004 Date: Sun, 30 May 2004 16:09:59 +0000 (UTC) From: Chef2Chef Recipe Club Reply-To: newsletter@cheftochef.net Newsgroups: rec.food.recipes Subject: Saute of Chicken with Tomatoes and Garlic Followup-To: rec.food.cooking, rec.food.recipes Saute of Chicken with Tomatoes and Garlic I ve taught this Burgundian dish, from La Varenne director, Anne Willan, many times. It combines whole garlic cloves simmered with tomatoes and mellowed with Cognac. This is easy to execute, and a very impressive dish to serve company. Everyone loves to watch you flamb e the dish. Just make sure there s nothing flammable nearby. Setting the house on fire is not recommended! Makes 6 servings 1 4 to 4 1/2 pound chicken, cut into eight (or ten) pieces sea salt & freshly ground pepper 4 tablespoons unsalted butter, divided 20 unpeeled large garlic cloves 1/2 cup Cognac 1 pound ripe tomatoes, coarsely chopped (1 16-ounce can imported Italian plum tomatoes) 1 tablespoon tomato paste 1 bouquet garni (1 bay leaf, 4 fresh thyme sprigs & 4 parsley sprigs) 1 cup chicken stock 1 tablespoon minced fresh parsley fresh thyme sprigs bay leaves Season chicken with salt and pepper. Melt 1 tablespoon butter in heavy large skillet over medium high heat. Add chicken pieces in batches and brown on all sides, about 10 minutes. Remove chicken from skillet. Add garlic to skillet and stir 2 minutes. Pour off fat from skillet. Return chicken to skillet. Add cognac and heat briefly. Ignite with match. When flames subside, add tomatoes, tomato paste and bouquet garni. Cover and simmer until chicken is tender, turning pieces over once, 20 minutes for white meat and 25 minutes for dark meat. [This dish may also be made with boneless chicken breast halves. If you do that, the cooking time will be reduced 5 to 10 minutes.] Transfer chicken to platter. Tent with foil to keep warm. Add stock to skillet and bring to the boil. Reduce heat and simmer 5 minutes. Strain through a sieve, pressing on garlic with back of a spoon to extract pur e. Stir sauce over low heat until reduced to 1-1/2 cups. Gradually whisk in remaining 3 tablespoons butter. Adjust seasoning. Pour sauce over chicken. Sprinkle with parsley. Garnish with bay leaves and thyme. A delicious accompaniment is a rice pilau made with currants and green onions. Wine Tip: A red Burgundy (Pinot Noir) from any part of the region or a Pinot Noir from Oregon or California is wonderful with this dish. Let your pocketbook be your guide for which one to choose! Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net ARCHIVE: at: http://chef2chef.net/news/club/ -- Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/