8 pieces of chicken, bone in and skin on. (Traditionally a whole cut up chicken is used but I like to use just thighs as they have a great flavor and all the serving portions come out the same).
2 tbsp butter
4 tbsp fresh rosemary, chopped
salt and pepper
1 cup flour
40 cloves garlic, about 3 bulbs, peeled
1 cup cognac
4 cups chicken stock
1/2 cup heavy cream
Rinse and dry the chicken, season with salt, pepper and rosemary and dredge in the flour. Heat the butter with a little olive oil in a large skillet to high. Add the chicken and brown on both sides. Remove the chicken to a plate, lower heat to med. high and saute the garlic until brown. De-glaze the pan with the cognac, add the chicken stock and the chicken, cover and simmer for 30 minutes. Remove the chicken to a warm plate. Turn the heat up to high and reduce the remaining liquid by 2/3. Carefully puree the remaining garlic and liquid, stir in the cream, adjust the seasonings to taste and serve sauce over the chicken.
I like to serve this with a porcini mushroom risotto.
very nice pics you three. Nothing too fancy as of late.
Last night I made some seared lamb shoulder steaks rubbed seasoned with tumeric and ground mustard, served with pearled couscous cooked in chicken stock and butter and finished with camembert and a side salad of napa cabbage with toasted sesame seeds, shitake mushrooms and dressed with sesame oil/rice vinegar. A bit all over the place, but enjoyed nonetheless.
Sorry no pics.
Also, you fools should check out my friend paul on his show Hairy Bikers. Basically combines harvesting/hunting of regional traditional foods with some cooking elements.In s carolina its gold rice and gigging flounder. Tell me what you think. http://www.history.com/shows/hairy-bikers