***I know, I know...you're probably wondering why in the world I haven't been posting as much lately. I apologize...things have been kind of busy. I did accomplish something pretty cool though. I ran my first 5K this weekend! It was the Susan G. Komen Race for the Cure. I had a blast! It's such an amazing thing to see SO many people unite for one cause. There was somewhere between 13,000 - 16,000 participants!
But, don't fear...I have A LOT of posting to catch up with. I've been in the kitchen almost every night, and there are tons of photos on my camera right now...and they can't wait for their turn in the spotlight. :)
Tonight's post is yet another wonderful dish from my new favorite cookbook, Williams-Sonoma: Paris. This dish was incredibly tasty...I can't imagine chicken sauteed in a fabulous wine not being good...can you? The meat was so tender, and we were all glad there were left-overs for the next night.
You'll enjoy this one!***
4 1/2 lbs. chicken pieces, preferably legs with thighs attached
Salt & freshly ground black pepper
3 tbsp. extra virgin olive-oil
6-8 shallots, about 1/2 lb. total weight, chopped (I used onion)
3 cloves garlic, chopped
1 bottle dry Riesling (I used Relax Riesling...in a blue bottle)
3 Tbsp. small pieces dried mushrooms such as chanterelle, cepe, or fairy ring (I left these out)
2 cups chicken stock
2 tbsp. coarsley chopped fresh tarragon
3/4 cup heavy cream
A few drops fresh lemon juice (optional)
2 tbsp. chopped fresh chives
1-2 tbsp. chopped fresh chervil (I used fresh parsley)
1. Preheat the oven to 350 degrees F. Rinse the chicken pieces and pat dry with paper towels. Season with salt and pepper, then rub with the olive oil. In a large, heavy nonstick pan over medium-high heat, brown the chicken in batches, turning occasionally, 10-15 minutes per batch. Transfer to a platter.
2. Pour off all but 1 tbsp. of fat from the pan and return to medium heat. Add the shallots and garlic and saute until beginning to soften, about 5 minutes. Add the Riesling, raise the heat to high, bring to a boil, and cook until reduced by half, 10-15 minutes. Stir in the mushrooms, stock, and half of the tarragon. Pour the sauce into a roasting pan at least 4 inches deep and large enough to hold the chicken in a single layer. Arrange the chicken on the sauce.
3. Bake the chicken until opaque throughout when pierced with a knife, 35-40 minutes. Raise the heat to 400 degrees F. and continue baking until the edges of the skin are crisp, about 5 minutes longer. Transfer the chicken to a deep platter and cover loosely with aluminum foil to keep warm.
4. Spoon off any fat from the sauce. Place the pan over high heat, bring the sauce to a boil, and cook, stirring, until reduced by about half, 7-8 minutes. Stir in the cream and taste and adjust the seasoning with salt and pepper and with lemon juice, if using. Pour the sauce over the chicken and sprinkle with the chives, chervil, and remaining tarragon. Serve at once.
Source: Williams-Sonoma: Paris Cookbook