| Chicken Grandmere
2 tablespoons of vegetable oil
one 3 pound chicken, cut into eighths
salt and pepper
2 ounces of cognac
1/2 pound of fresh mushrooms, sliced
2 tablespoons of finely chopped shallots
1 clove garlic, put through a garlic press
1/2 cup of dry white wine
1/2 cup of chicken broth
1 bouquet garni*
1 tablespoon of butter mixed with 1 tablespoon of flour
freshly chopped parsley |
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Heat the vegetable oil in a heavy sauté pan. Add the chicken, which has been seasoned with salt and pepper, and sauté until brown on all sides. Heat the cognac and pour flaming over chicken. When the flame burns out, remove the chicken from the sauté pan and put aside. Add to the pan the mushrooms and shallots and sauté until brown. Add the garlic, bouquet garni, wine, chicken broth and thyme. Return the chicken to the pan, bring to a boil and simmer for 30 minutes. Thicken the sauce with butter and flour mixture and sprinkle the parsley over all. Serves about 4 * 2 sprigs parsley, 1 celery leaf, 1 bay leaf, broken in half and 1/2 teaspoon of thyme Use caution, and common sense when dealing with flames! |
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