Ingredients
2 tart cooking apples, cored & cut into 8 wedges each
1/4 c butter, divided
1/4 cup all-purpose flour
salt and pepper
1 lb (450 g) whole chicken livers, cut in half
2 Tbsp dry white wine
1/4 c sliced scallions
2 c hot cooked rice, cooked in chicken broth
2 Tbsp seedless raisins
2 Tbsp toasted almonds
Method
In a large skillet, heat 2 Tbsp of the butter and sauté apple wedges until soft. Remove from pan and keep warm. Season flour with salt and peppers and dredge chicken livers.
Melt remaining 2 Tbsp butter in same pan and sauté livers for 10 minutes. Add wine, apple pieces and scallions; cover and cook for 5 minutes.
Toss raisins and almonds with rice. Serve livers and apples on mound of rice. Makes 4 servings.
Source
Long term: A recipe I had clipped from the K-W Record, probably in the 1970s or early 1980s.
Immediate: Under the wall unit, found when I dropped my cell phone, the battery cover flew off and hid under the furniture. The clipping must have fallen out of the recipe file at some point.
Comments
Looks good.
Should the apples be peeled? I think I would want to.
Why keep the apples warm, when you add them back to the pan and cook 5 minutes more? I wouldn't bother trying to keep them warm.
To make 2 cups cooked rice, use approximately 2/3 to 1 cup raw rice; it depends on the kind of rice.
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Saturday, March 24, 2012
Thursday, September 16, 2010
Chicken with Mustard and Wine Sauce
Ingredients
1 whole frying chicken
2 Tbsp peanut oil
2 large garlic cloves, peeled and sliced thin
2 Tbsp chopped shallots (may subst. red onion)
1/2 c (or more) dry white wine
1 c leeks, sliced into 2-inch sections, washed and drained
salt and pepper to taste
3 tbsp Dijon mustard
1/4 c whipping cream
Method
Hack the chicken, i.e. cut it into serving pieces. Use a cleaver an have the pieces no larger than 2 inches square. Sauté the chicken pieces in oil over high heat, stirring, until browned.
Remove and drain oil.
Sauté garlic and shallots or red onion 1 minute. Add white wine and chicken. Cover and simmer until chicken is tender, about 15 minutes.
Increase heat to high, add leeks. Toss and cook for a moment. Add salt and pepper, cover, and cook over medium heat for 3 minutes.
Add mustard and cream. Toss and serve. (Add more wine if sauce too thick). Makes 2-3 servings.
Source
Adapted from a recipe card promoting The Frugal Gourmet Cooks with Wine by Jeff Smith.
Comments
Looks tasty! Once again, it’s obvious to me why I thought this recipe worth saving. But there’s no way I’m making this one verbatim. Hacking a frying chicken (what is a frying chicken, anyway?) into 2-inch bits with a cleaver is so not me. If I do this one, I will buy chicken pieces and get the chicken guy to cut them up for me. I guess it’s not quite as frugal that way.
The recipe style is a bit quirky. Some observations and questions: 1) Why peanut oil? 2) Does someone capable of recognizing a frying chicken and hacking it to nice 2-inch bits need to be told to peel the garlic cloves before slicing them? Ditto washing and draining the leeks? 3) I didn’t include the parenthetical comment on the Dijon mustard “(Grey Poupon is fine)” but it does have me puzzled. Why might the reader doubt that her or his Grey Poupon is adequate to the task, and need reassurance? The brand was bought by Kraft in 1999, but when the cookbook was published 13 years earlier, it had just become an RJR Nabisco acquisition. 4) Cook the chicken “until tender”? Rather, cook it until it’s done, I would say. 5) Add the cream and mustard and “toss”? Why not stir them in? 6) Is a whole chicken not too much for 2 to 3 people? (Maybe frying chickens are tiny.) I would rather have seen a weight given for the amount of chicken required.
1 whole frying chicken
2 Tbsp peanut oil
2 large garlic cloves, peeled and sliced thin
2 Tbsp chopped shallots (may subst. red onion)
1/2 c (or more) dry white wine
1 c leeks, sliced into 2-inch sections, washed and drained
salt and pepper to taste
3 tbsp Dijon mustard
1/4 c whipping cream
Method
Hack the chicken, i.e. cut it into serving pieces. Use a cleaver an have the pieces no larger than 2 inches square. Sauté the chicken pieces in oil over high heat, stirring, until browned.
Remove and drain oil.
Sauté garlic and shallots or red onion 1 minute. Add white wine and chicken. Cover and simmer until chicken is tender, about 15 minutes.
Increase heat to high, add leeks. Toss and cook for a moment. Add salt and pepper, cover, and cook over medium heat for 3 minutes.
Add mustard and cream. Toss and serve. (Add more wine if sauce too thick). Makes 2-3 servings.
Source
Adapted from a recipe card promoting The Frugal Gourmet Cooks with Wine by Jeff Smith.
Comments
Looks tasty! Once again, it’s obvious to me why I thought this recipe worth saving. But there’s no way I’m making this one verbatim. Hacking a frying chicken (what is a frying chicken, anyway?) into 2-inch bits with a cleaver is so not me. If I do this one, I will buy chicken pieces and get the chicken guy to cut them up for me. I guess it’s not quite as frugal that way.
The recipe style is a bit quirky. Some observations and questions: 1) Why peanut oil? 2) Does someone capable of recognizing a frying chicken and hacking it to nice 2-inch bits need to be told to peel the garlic cloves before slicing them? Ditto washing and draining the leeks? 3) I didn’t include the parenthetical comment on the Dijon mustard “(Grey Poupon is fine)” but it does have me puzzled. Why might the reader doubt that her or his Grey Poupon is adequate to the task, and need reassurance? The brand was bought by Kraft in 1999, but when the cookbook was published 13 years earlier, it had just become an RJR Nabisco acquisition. 4) Cook the chicken “until tender”? Rather, cook it until it’s done, I would say. 5) Add the cream and mustard and “toss”? Why not stir them in? 6) Is a whole chicken not too much for 2 to 3 people? (Maybe frying chickens are tiny.) I would rather have seen a weight given for the amount of chicken required.
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