2 2 1/2 pound frying chickens (2 1/2 - 3 lbs) (1.1-1.4 kg)
2 ounces flour
salt and pepper, to taste
2 ounces olive oil
4 ounces onion, medium dice
3 garlic cloves, chopped
8 ounces mushrooms, sliced
1/4 teaspoon dried thyme
2 ounces white wine
1 ounce brandy
16 ounces demi glace
12 ounces tomato concassé
Servings: 8
1. Cut each chicken into 8 pieces and dredge in flour seasoned with salt and pepper.
2. Heat the oil in a heavy braiser and brown the chicken well. Remove the chicken from the pan. Degrease the pan, leaving 1 tablespoon (15 milliliters) of fat.
3. Add the onions and garlic and sauté lightly. Add the mushrooms and thyme and continue sautéing until the mushrooms are tender.
4. Deglaze the pan with the white wine and brandy. Add the demi-glace and tomato concassé.
5. Return the chicken to the pan and season with salt and pepper. Cover and cook until the chicken is done, approximately 30 minutes.
6. Serve 2 pieces of chicken with a portion of sauce.
Yield: 8 2-piece servings
2 ounces flour
salt and pepper, to taste
2 ounces olive oil
4 ounces onion, medium dice
3 garlic cloves, chopped
8 ounces mushrooms, sliced
1/4 teaspoon dried thyme
2 ounces white wine
1 ounce brandy
16 ounces demi glace
12 ounces tomato concassé
Servings: 8
1. Cut each chicken into 8 pieces and dredge in flour seasoned with salt and pepper.
2. Heat the oil in a heavy braiser and brown the chicken well. Remove the chicken from the pan. Degrease the pan, leaving 1 tablespoon (15 milliliters) of fat.
3. Add the onions and garlic and sauté lightly. Add the mushrooms and thyme and continue sautéing until the mushrooms are tender.
4. Deglaze the pan with the white wine and brandy. Add the demi-glace and tomato concassé.
5. Return the chicken to the pan and season with salt and pepper. Cover and cook until the chicken is done, approximately 30 minutes.
6. Serve 2 pieces of chicken with a portion of sauce.
Yield: 8 2-piece servings
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