|
| |
| Pollo al Jugo de Uva | Serves | 4 |
| Puree grapes. Season chicken and brown in butter. Stir in parsley and juice. Cook at high 10 min. Cover and simmer 45 min. |
| Grapes, Seedless | 1 |
| lb green |
|
Soak 6 pieces of
chicken in seasoned milk several hours. Sauté onion in butter and oil.
Remove and brown drained breasts quickly. Transfer to casserole and add
onions, wine, grapes and olives. Add seasonings. Bake, uncovered at 325
for 1 hr. |
|
Chicken |
3 |
|
boned, skinned,
split breast |
|
Grapes, Seedless |
1 |
|
c green |
|
Poulet au
Vinagre a l'Estragon |
Serves |
6 |
|
Blanch onions in
boiling water 1 min, drain and peel. In saucepan of boiling salted water
boil onions for 10 min, or until just tender, and drain them well. In a
heavy kettle heat the oil and the butter over moderately high heat until
the mix is hot but not smoking. In the fat brown well the chicken, patted
dry and seasoned, in batches, transferring it as it is browned with tongs
to a platter. Pour the fat from the kettle, add the onions, and sauté
them, stirring, for 1 min. Add vinegar and wine and boil, scraping up
brown bits, until it is reduced by half. Add stock, tomatoes, dried
tarragon and chicken. Bring mix to boil and simmer, covered, 20-25 min,
until chicken is cooked through. (May be prepared 1 day in advance--reheat
before proceeding) Transfer chicken and onions w slotted spoon to heated
platter and keep warm. Stir cornstarch mix, add to simmering liquid w half
the fresh tarragon and simmer, stirring 1 min. Spoon sauce over chicken's
sprinkle w remaining fresh chopped tarragon, and garnish w tarragon
springs. |
|
Onion |
10 |
|
oz fresh pearl
onions (2.5 c) |
|
Tarragon |
2 |
|
T chopped fresh
or 1 tsp dried plus sprigs |
|
Cornstarch |
1.5 |
|
T dissolved in 2
T water |
|