| Cuisine: French | Type: Main Course | Serves: 4 |
|
Source:
|
Saveurs Magazine, Nov/Dec 1990 |
|
Attributes:
|
Book |
|
Comments:
|
This is a traditional Lyonnaise dish we found in a French magazine whlle living in France. There are shortcut versions that can be done in a pressure cooker, but we prefer this original. |
|
Serving Suggestions:
|
We typically serve this with Gratin Dauphinois, another regional dish from nearby where we lived in France. You can find the potato recipe elsewhere in this cookbook. Serve with a Beaujolais wine such as Brouilly, lightly chilled. |
|
Ingredients:
|
Large (5 lb) farm chicken cut into fourths Giblets from the chicken 1 tsp. peanut oil 2 cloves garlic, chopped 1 onion, thinly sliced 2 shallots, peeled and chopped 3 to 4 ripe tomatoes 1 tbs. tomato paste 1 tbs. flour 1 cup good-quality red wine vinegar 2 cups white wine 2 cups crème fraîche (low-fat) 2 branches of tarragon 1 twig of thyme 1/3 cup veal stock (optional) Salt & pepper |
|
Instructions:
|
1. Preheat oven to 350°F. 2. Heat the oil over low heat in a frying pan. Cook the chicken pieces and giblets until lightly colored. 3. Remove the chicken pieces to a stewing pot and add the garlic, onion, and shallots to the frying pan. Cook for a few minutes without browning. Add the tomatoes in large pieces, the tomato paste, and flour. Mix well, then add the vinegar, white wine, veal stock, tarragon, thyme, salt, and pepper. Mix well. 4. Pour the mixture over the chicken. Cover and place in a preheated oven (350°F) for a good hour. 5. Remove from the oven. Remove any grease as best you can using a spoon and absorbent paper. Remove the pieces of chicken. Stir in the crème fraîche and cook, uncovered, on low heat until the sauce thickens, about 1 hour and 30 minutes. 6. Pass the sauce through a fine mesh strainer or cheesecloth. 7. Taste and season. Reheat the chicken in the sauce. Serve with fresh pasta. |
|
Related recipes:
|
None |
2001-03-10