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Braised Chicken

Authentic French recipe

 

  • 2 pounds of chicken thighs, skinless, bone-in
  • 2 tablespoons unsalted butter
  • 6 ounces cremini mushrooms, (about 8 or 9 medium-sized), sliced
  • 1 1/2 tablespoons all-purpose flour
  • 3/4 teaspoon table salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup dry white wine (Chardonnay or a dry Riesling is perfect!)
  • 1/4 cup water
  • 1/2 cup heavy cream
  • fresh tarragon (a sprig or two, minced) for garnish
  1. First, pat the chicken pieces dry with paper towels. Melt the butter in a large saute pan with a well-fitting lid. Carefully arrange the chicken pieces in the pan, presentation side down. (Presentation side is the pretty side. A bone-in thigh will have a top side with plump moist flesh, and the bottom, the less visually appealing side, will have exposed knobby bones.) Cook for 3 minutes.
  2. Flip the chicken pieces over and cook the other side for 3 minutes more. The chicken will still be raw in the center.
  3. In a medium-sized bowl, toss the mushrooms with flour, salt, and pepper. Add to the pan with the chicken and stir gently to moisten the mushrooms and flour with the pan drippings.
  4. Add the wine and water; bring the mixture to a boil, and then turn down the heat to a simmer. Cover and cook for 25 minutes.
  5. After 25 minutes the chicken should be done; remove it to a plate and set aside.
  6. Bring the liquid in the saute pan to a boil; cook, stirring constantly, until the liquid is reduced to about 1 cup. Reduce the heat once again, stir in the cream, and cook for about 1 minute, until the sauce is thickened. Return the chicken to the pan. Sprinkle with chopped tarragon.