French gastronomy is part of the world's "intangible cultural heritage". So why do I include “french recipes”? Well for one they are recognized as the best in the world. For another, when a novice cook can fix a decent meal from one of these, it enhances their sense of accomplishment. It gives pride and develops the nerve to try new things, to explore, and to feel more confident in their Kitchen Temples!
Our recipe tonight is taken from one considered to be the pinnacle of French chicken haute cusine. A specialty recipe from the Franche-comte region. Here it has been modified for our everyday grocery selections and budgets.
Chicken in a creamy garlicky mushroom sauce is one of the great comfort foods of modern times. What's more these easy steps can lead you to a culinary masterpiece that will wow your guests.
Ingredients:
4 chicken thighs, (with bone & skin)
1 Tbs olive oil
½ tsp garlic powder
salt & pepper to taste
For the sauce:
3 slices bacon, diced
¾ cup sliced fresh mushrooms
1 can evaporated milk
½ cup chicken broth (low salt)
½ cup grated Parmesan cheese
chopped fresh parsley to garnish
Directions:
Preheat the oven to 400 degrees.
Wash and slice the mushrooms.
Chop up the bacon.
Arrange the chicken on a plate. In a small bowl mix the oil with garlic powder, salt & pepper. Rub this on each piece of chicken to completely coat.
Heat a large skillet over medium high heat. Sear the chicken, skin side down first until the skin is crisp and golden brown.
Turn the pieces and sear the underside, (about 2 – 3 minutes).
Transfer to an oven prof casserole dish and roast uncovered for 25 – 30 mins. Temp should reach: 175 degrees. Remove from oven place pieces on plate and cover with foil to keep warm.
Using the same skillet the chicken was in, pour any juice from baking. Add the bacon and fry until just beginning to crisp. Add the mushrooms and sprinkle with another tsp garlic powder.
Let cook for about 5 minutes for the mushrooms to soften and release their juice.
Pour in the can of milk, ½ cup of broth and the Parmesan cheese. Let simmer for about 3 minutes or until the sauce is slightly thickened.
* if too thick, add some milk, if too thin, mix 1 tbs cornstarch with 2Tbs milk until blended and stir into the sauce.
Taste and adjust salt & pepper, as the bacon may have added more salt.
Now carefully place the chicken thighs back on top of the sauce, making sure the crisp skin stays above and does not get soggy. Cover and let simmer about 5 minutes. This makes sure chicken is hot and flavors have melded.
Garnish with chopped parsley or grated Parmesan.
I served this with some pasta and some green mixed vegetables.
Julia Child would be proud! And so should you!
For our music: https://www.youtube.com/watch?v=eMFH29gywpI
socialslave
To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
…..I cook!
Please buy slave's cookbook:
The Little Black Book of Indiscreet Recipes by
Dan White
http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon
http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon
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