A mí me gusta… A tí te gusta… A Ana le gusta… Created by Paul Widergren Adapted by Jamie Bernard.
Source: Adapted from Paul Bocuse’s “My Best” French Chicken … · 2016. 1. 20. · Source:...
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Ingredients • 30 g (1 oz) dried morel mushrooms 1 • 100 ml Madeira (almost ½ cup) 1 • 2 ½ chicken stock cubes • Salt • Pepper • 1 chicken, weighing approximately 1.8 kg cut into 8 pieces* • 100 g (~4 oz) buHon mushrooms • 4 medium shallots • 6 tarragon sprigs plus extra for garnish • 100 ml Noilly Prat 1 (almost ½ cup) • 500 ml white wine (generous 2 cups) • 1 Tbls (15 g) soNened buHer • 1 Tbls (10 g) flour • 500 g (1 lb 2 oz) crème fraiche French Chicken Fricassée With Morel Mushrooms and Tarragon Serve with Boiled New Potatoes 2 Serves 6 Instruc,ons • Place the morel mushrooms in a bowl and cover with hot water. Leave to soak for 30 minutes to rehydrate. Drain them (save juices) and cut them in half (make sure there is no grit leN inside). • Pour the Madeira into a small saucepan and reduce it by half. Add the morel mushrooms and half a chicken stock cube. Cover with water, and leave to cook uncovered for 40 mins over medium heat. Make sure water doesn’t dry up; add more water if necessary. * If your chicken is smaller, say 1.3 kg, use this chicken plus 2 extra breasts or legs * If you prefer your meat off the bone, use deboned meat. Save the skins and bones to add flavor to this dish. If you cook the chicken pieces off the bone, cook less Gme (maybe only 10-15 mins or it will dry out). You could also use the bones to make a chicken stock if you prefer. Source: Adapted from Paul Bocuse’s “My Best” 1 Morel mushrooms available at Hubers butcher (Dempsey), approx. $10 per 10 g bags. Noilly Prat available at www.liquorbar.sg , same day delivery available and free delivery with a minimum spend, Hubers also carries when in stock. Madera (a forGfied wine) can be found in many grocery stores including Tanglin Marketplace. 2 I highly recommend using the brand of French new potatoes shown on pg 2, (Jason’s, Tanglin Marketplace). Expensive but well worth the price, goes beauGful with this dish. Boil (don’t microwave as package says) 10-12 mins in salted water. Cook: Michelle Pilarczyk Main course
Transcript of Source: Adapted from Paul Bocuse’s “My Best” French Chicken … · 2016. 1. 20. · Source:...
Ingredients• 30g(1oz)driedmorelmushrooms1• 100mlMadeira(almost½cup)1• 2½chickenstockcubes• Salt• Pepper• 1chicken,weighingapproximately1.8kgcutinto8pieces*• 100g(~4oz)buHonmushrooms• 4mediumshallots• 6tarragonsprigsplusextraforgarnish• 100mlNoillyPrat1(almost½cup)• 500mlwhitewine(generous2cups)• 1Tbls(15g)soNenedbuHer• 1Tbls(10g)flour• 500g(1lb2oz)crèmefraiche
FrenchChickenFricasséeWithMorelMushroomsandTarragonServewithBoiledNewPotatoes2Serves6
Instruc,ons• Placethemorelmushroomsinabowlandcoverwithhotwater.Leavetosoakfor30minutesto
rehydrate.Drainthem(savejuices)andcuttheminhalf(makesurethereisnogritleNinside).• PourtheMadeiraintoasmallsaucepanandreduceitbyhalf.Addthemorelmushroomsand
halfachickenstockcube.Coverwithwater,andleavetocookuncoveredfor40minsovermediumheat.Makesurewaterdoesn’tdryup;addmorewaterifnecessary.
*Ifyourchickenissmaller,say1.3kg,usethischickenplus2extrabreastsorlegs*Ifyoupreferyourmeatoffthebone,usedebonedmeat.Savetheskinsandbonestoaddflavortothisdish.Ifyoucookthechickenpiecesoffthebone,cooklessGme(maybeonly10-15minsoritwilldryout).Youcouldalsousethebonestomakeachickenstockifyouprefer.
Source:AdaptedfromPaulBocuse’s“MyBest”
1MorelmushroomsavailableatHubersbutcher(Dempsey),approx.$10per10gbags.NoillyPratavailableatwww.liquorbar.sg,samedaydeliveryavailableandfreedeliverywithaminimumspend,Hubersalsocarrieswheninstock.Madera(aforGfiedwine)canbefoundinmanygrocerystoresincludingTanglinMarketplace.2IhighlyrecommendusingthebrandofFrenchnewpotatoesshownonpg2,(Jason’s,TanglinMarketplace).Expensivebutwellworththeprice,goesbeauGfulwiththisdish.Boil(don’tmicrowaveaspackagesays)10-12minsinsaltedwater. Cook:MichellePilarczyk Maincourse
• Whilethemorelmushroomsarecooking,seasonthechickenpiecesonbothsideswithsalt
andpepper.• CutoffthestalksofthebuHonmushroomsandcutintothinstrips.• Peeltheshallotsandsliceintothinstrips.Rinsethetarragonsprigs.• Pour250ml(1cup)ofwaterintoalargesaucepanwiththeNoillyPrat,whitewineandthe
juices(withoutthegritattheboHom)fromthemoralmushroomrehydrabon.Addthetarragon,shallots,buHonmushrooms,andtwochickenstockcubes.Heatoverahighflame.
• Putthechickenpieces,skin,andbonesintothepanandletthemcookfor12minsuncovered.
Makesuretheyarecoveredinliquid–addextrawaterifnot.• Takeoutthepiecesofwhitemeat(breastsandwings–thesewilldryoutifcookedtoolong)
andleavethedarkmeattocookforanother13minutes.• Inabowl,whiskthebuHerunblsoNened,thenwhiskintheflourtomakea“beurremani锕 Takethepiecesofdarkmeat(andtheskinandthebonesifyouuseddebonedchicken)outof
thepot.Discardtheskinandbones.• Strainthecontentsofthepot(toremovethemushroomsandshallots)andreturntheliquidto
thepot.(Isavethemushroomsandaddbackinattheendasmykidsprefertheseovermorels).• Completelyreducethecookingliquidunblitbecomesalmostasyrupyliquid,almost“dry”.This
ismostlythefatleNoverwhichisthegravyandcontainsmostoftheflavorforthesauce.
• Whiskinthe“beurremanié”.• Addthecrèmefraicheandcookfor5mins,sbrringconstantly.• Putthepiecesofchickenbackintothepot.Turnoverseveralbmestocoat.• Addthedrainedmorelmushroomsandgarnishwithafewpiecesofchoppedtarragon.• Serveandenjoy.
BeurreManié
