Poulet Saute A La Bordelaise Recipe
Ingredients
| Butter | 5 Tablespoon | |
| Olive oil | 1 Tablespoon | |
| Chicken legs | 2 | |
| Chicken thighs | 2 | |
| Ground pepper | 1 To taste | |
| 1 artichoke, top cut off and leaves trimmed or 1/2 package frozen artichoke hearts, prepared according to package directions | ||
| Garlic | 1 Clove (5gm), minced | |
| 1/2 cup rich chicken stock, | ||
| Dry white wine | 1/2 Cup (16 tbs) | |
| Glace de viande | 1 Teaspoon | |
| Tomato Paste | 1 Tablespoon | |
| Potato | 1 Medium | |
| Frying Oil | 2 Cup (16 tbs) (For frying) | |
| 1 onion, thinly sliced and separated into rings, | ||
| Milk, | ||
| All purpose flour, | ||
| Parsley sprigs (garnish) | ||
| Salt | To Taste | |
Directions
Heat 2 tablespoons butter with olive oil in heavy large skillet over medium-high heat.
Add chicken and brown well on all sides.
Sprinkle with salt and pepper.
Reduce heat to low, cover and cook until tender, about 45 minutes.
Meanwhile, if using fresh artichoke, bring large saucepan of water to boil over high heat.
Add artichoke, reduce heat and simmer until artichoke is tender, about 35 minutes.
Drain well.
Discard choke.
Cut into quarters.
Remove chicken from skillet and keep warm.
Heat drippings over medium-high heat.
Add garlic and cook briefly.
Stir in chicken stock, wine and meat glaze and cook, scraping up any browned bits clinging to bottom of skillet, until sauce is slightly thickened and reduced.
Strain.
Return sauce to skillet and stir in tomato paste.
Cook until heated through.
Season to taste with salt and pepper.
Set aside and keep warm.
Melt 1 tablespoon butter in medium skillet over medium heat.
Add artichoke and saute until lightly browned.
Set aside and keep warm.
Peel potato and slice thinly; pat dry with paper towel.
Melt remaining 2 tablespoons butter in same skillet over medium heat.
Add potatoes and saute until tender and lightly browned.
Set aside and keep warm.
Pour frying oil into heavy large saucepan to depth of 2 inches and heat to 375°F.
Dip onion into milk, then coat with flour, shaking off excess.
Fry in batches until golden, about 2 to 3 minutes.
Drain on paper towels.
Arrange chicken in center of heated platter and spoon sauce over.
Ring with potatoes and onions.
Garnish with artichokes and parsley sprigs.
Add chicken and brown well on all sides.
Sprinkle with salt and pepper.
Reduce heat to low, cover and cook until tender, about 45 minutes.
Meanwhile, if using fresh artichoke, bring large saucepan of water to boil over high heat.
Add artichoke, reduce heat and simmer until artichoke is tender, about 35 minutes.
Drain well.
Discard choke.
Cut into quarters.
Remove chicken from skillet and keep warm.
Heat drippings over medium-high heat.
Add garlic and cook briefly.
Stir in chicken stock, wine and meat glaze and cook, scraping up any browned bits clinging to bottom of skillet, until sauce is slightly thickened and reduced.
Strain.
Return sauce to skillet and stir in tomato paste.
Cook until heated through.
Season to taste with salt and pepper.
Set aside and keep warm.
Melt 1 tablespoon butter in medium skillet over medium heat.
Add artichoke and saute until lightly browned.
Set aside and keep warm.
Peel potato and slice thinly; pat dry with paper towel.
Melt remaining 2 tablespoons butter in same skillet over medium heat.
Add potatoes and saute until tender and lightly browned.
Set aside and keep warm.
Pour frying oil into heavy large saucepan to depth of 2 inches and heat to 375°F.
Dip onion into milk, then coat with flour, shaking off excess.
Fry in batches until golden, about 2 to 3 minutes.
Drain on paper towels.
Arrange chicken in center of heated platter and spoon sauce over.
Ring with potatoes and onions.
Garnish with artichokes and parsley sprigs.
Chef
