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Sauteed chicken with mushrooms and garlic puree
Artist: _
Categories: Chicken, Garlic, Poultry, Puree, Vegetables
Yield: 4
Rating: 0
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Ingredients:
3 1/2 lbsChicken, cut into 10 serving
-pieces
Salt and freshly ground
-black pepper
2 tbspFlour
2 tbspOlive oil
1/2 lbsSmall mushrooms, rinsed in
-cold water and
Drained well
12 largeCloves garlic, unpeeled
1/2 cupFinely chopped onion
1/2 cupDry white wine
2 cupRipe tomatoes, peeled
-seeded, and chopped
1/2 cupChicken broth
4 Sprigs parsley
1 Bay leaf
3 Sprigs fresh thyme, finely
-chopped (or ?tsp dried)
1/4 cupFinely chopped basil or
-parsley
Procedures:
1Sprinkle the chicken pieces with salt and pepper and dredge them in the flour.
2Pat well to make the flour adhere.
3Heat the oil in a large heavy skillet.
4Add the chicken pieces, skin side down; cook, uncovered, for about 10 minutes, turning occasionally to brown well on all sides.
5Drain off the fat from the skillet.
6Add the mushrooms, garlic, and onion; cook, stirring, over high heat for about 3 minutes.
7Add the wine, tomatoes, chicken broth, parsley sprigs, bay leaf, and thyme; stir to dissolve the brown particles clinging to the bottom of the skillet.
8Bring to a simmer and season to taste with salt and pepper if needed.
9Cover tightly and cook for 20 minutes.
10Remove the garlic cloves with a slotted spoon.
11Squeeze out the garlic flesh into a sieve and press the pulp through with a pestle or rubber spatula.
12Add the pureed garlic to the skillet and bring the mixture to a simmer.
13Cook, stirring often, for about 2 minutes.
14Remove the bay leaf.
15Serve with the chopped basil or parsley.
16Makes 4 to 6 servings.
17[ pierre franey in a newspaper article.
18]
 
 
 
 

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