![]() Uncover pot and simmer for 15 minutes to thicken. Cover and simmer over low heat for 1 hour, turning halfway through. Add chicken, any accumulated juices and half the cooked lardons to the pot.Skim off any large pockets of foam that form on the surface. (If you’re too nervous to ignite it, just cook brandy down for 1 minute.) Once the flame dies down, add reserved marinade, bring to a boil, and reduce halfway (to 1 1/2 cups), about 12 minutes. Remove from heat, push vegetables to one side of pot, pour brandy into empty side, and ignite with a match. Stir in garlic and tomato paste and cook for 1 minute, then stir in flour and cook for another minute.Cook until vegetables are lightly browned, about 8 minutes, stirring up any brown bits from the pot, and adjusting heat if necessary to prevent burning. Add diced onion, carrot, half the mushrooms and the remaining 1/4 teaspoon salt to pot.(Add oil if the pot looks a little dry.) Transfer chicken to a plate as it browns. Working in batches if necessary, add chicken in a single layer and cook until well browned, 3 to 5 minutes per side. Heat lardon fat over medium heat until it’s just about to smoke. Pat chicken pieces with paper towels until very dry. Remove chicken from wine, reserving the marinade. ![]() Using a slotted spoon, transfer lardons to a paper-towel-lined plate, leaving rendered fat in pot.
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