Chicken Esterhazy Recipe
Summary
Preparation Time20 MinDifficulty LevelBit Difficult
Ingredients
| Chicken | 1 Large | |
| Olive oil | 4 Tablespoon | |
| Wine vinegar | 3 Tablespoon | |
| Onion | 1 Large | |
| 2 cloves garlic parsley, thyme and rosemary | ||
| Bay leaves | 2 | |
| Carrot | 1 | |
| Onion | 1 | |
| Celery stick | 3 | |
| Butter | 3 Tablespoon | |
| Oil | 3 Tablespoon | |
| Flour | 1 Tablespoon | |
| 1/2 lb. mushrooms juice | ||
| Lemon | 1/2 | |
| Single cream | 2 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Cut a large chicken into 8 serving pieces.
Reserve neck and back to make stock, and put the rest into a bowl.
Pour over a marinade made of 4 tablespoons olive oil, 3 tablespoons vinegar, salt and pepper.
Add 1 large onion and 2 cloves of garlic chopped, chopped parsley, thyme and rosemary.
Mix well, marinate for 12 to 24 hours.
Make the stock with 1 pint water, back and neck of chicken, 1 carrot, 1 onion, 1 bouquet garni (3 sticks of celery, 6 sprigs parsley, 1 sprig thyme and 1 bay leaf tied together with string).
Simmer for 1 hour on low heat.
Salt and pepper to taste.
Add 1 chicken bouillon cube if stock is too weak and some of the marinade.
Saute the chicken in 1 tablespoon butter and 3 tablespoons oil for 15 minutes over a medium heat, pour on enough well-seasoned stock to cover the chicken and simmer very slowly until tender, adding more stock to keep it covered if necessary.
This will not take long.
Remove from the stove, put pieces of chicken aside, strain stock.
Melt 1 level tablespoon butter, blend in 1 level tablespoon flour and stir in the strained stock.
Cook until thickened, re-season if necessary.
Add 2 tablespoons single cream and, when well mixed, pour over the warm chicken and put aside in a cool place.
Cut off the stalks and wash thoroughly 1/2 lb. mushrooms, drain, slice thinly with juice of 1/2 lemon.
Put in the refrigerator in a plastic container.
Next evening cook the mushrooms in 1 level tablespoon butter for 5 minutes.
Reheat the chicken in its sauce on a low heat and when hot add the mushrooms.
Serve with Austrian Risi Pisi.
Reserve neck and back to make stock, and put the rest into a bowl.
Pour over a marinade made of 4 tablespoons olive oil, 3 tablespoons vinegar, salt and pepper.
Add 1 large onion and 2 cloves of garlic chopped, chopped parsley, thyme and rosemary.
Mix well, marinate for 12 to 24 hours.
Make the stock with 1 pint water, back and neck of chicken, 1 carrot, 1 onion, 1 bouquet garni (3 sticks of celery, 6 sprigs parsley, 1 sprig thyme and 1 bay leaf tied together with string).
Simmer for 1 hour on low heat.
Salt and pepper to taste.
Add 1 chicken bouillon cube if stock is too weak and some of the marinade.
Saute the chicken in 1 tablespoon butter and 3 tablespoons oil for 15 minutes over a medium heat, pour on enough well-seasoned stock to cover the chicken and simmer very slowly until tender, adding more stock to keep it covered if necessary.
This will not take long.
Remove from the stove, put pieces of chicken aside, strain stock.
Melt 1 level tablespoon butter, blend in 1 level tablespoon flour and stir in the strained stock.
Cook until thickened, re-season if necessary.
Add 2 tablespoons single cream and, when well mixed, pour over the warm chicken and put aside in a cool place.
Cut off the stalks and wash thoroughly 1/2 lb. mushrooms, drain, slice thinly with juice of 1/2 lemon.
Put in the refrigerator in a plastic container.
Next evening cook the mushrooms in 1 level tablespoon butter for 5 minutes.
Reheat the chicken in its sauce on a low heat and when hot add the mushrooms.
Serve with Austrian Risi Pisi.
Chef
