I am in LOVE. Truly. It is the best pot I've ever used in my life. Cooks evenly, allows me to cook down liquids in a divine manner leaving the ever so tasty and flavorful syrups behind.
What was my first recipe you ask? I found a good one from Bobby Flay called Chicken Chasseur (aka Hunter Style Chicken, seemed perfect given my son's name!).
Now I must admit that I didn't carefully follow the recipe as I am a rebel (and I didn't have a whole chicken!)
But it is mainly the same stuff and I'll be sure and tell you where I made substitutions.
- 1 (4-pound) chicken, quartered (I used an equivalent amount of boneless tenderloins and thighs)
- Salt and pepper
- Clarified butter
- 5 ounces cremini mushrooms, emincer (thinly sliced) (I used baby Bellas)
- 1 large shallot, ciseler (fine dice)
- 2 ounces Cognac (I used E & J Brandy as the guy at Bev Mo assured me I didn't need to pay for fine Cognac for cooking. Thanks guy!)
- 2 ounces dry white wine
- 1 1/2 cups enriched chicken stock
- 1/4 cup tomato concasse (peeled, seeded, and diced tomato) ( just used a standard can of petite diced tomatoes)
- 1-ounce cold butter
- 1 teaspoon finely chopped fresh tarragon leaves
- 1 teaspoon finely chopped fresh chervil leaves or flat-leaf parsley (I used the parsley)
Preheat oven to 375 degrees F.
Season chicken pieces on both sides with salt and pepper. Heat a few tablespoons of clarified butter in a Dutch oven over high heat. Place chicken in skin side down and cook until golden brown. Turn the chicken over and brown the other side. Remove chicken to a baking sheet and bake in the oven until just cooked through, about 12 to 15 minutes.
Remove all but 2 tablespoons of the fat from the pan. Add the mushrooms, season with salt and pepper, and saute until golden brown. Add the shallots and cook for 30 seconds. Remove the pan from the heat and add the Cognac and cook until completely reduced. Add the wine and cook until completely reduced. Add the stock and tomato and bring to a simmer. Cook until the sauce is thick enough to coat the back of a spoon ("nappe") and then swirl in the butter ("monter au beurre"). Once the butter is added, the sauce can not be further reduced because it will break. Season with salt and pepper and stir in the tarragon and chervil.
I served it with a family favorite, Mom's famous mashed potatoes. I'll have to share that recipe sometime soon.
For now, Bon Appetit! And thanks for stopping in. Please feel quite free to click the follow button on the right margin. ;)