Poulet au Vin ala Gilbert Anson |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
2 cup(s) beef stock |
16 ounce(s) bella mushrooms (sliced) |
4 chicken breast (cut in half, patted dry) |
3 clove(s) garlic (thinly sliced) |
glace de viande |
ground pepper (fresh) |
1 pint(s) heavy cream |
kosher salt |
1 onion (halved) |
parsley (fresh) |
2 cup(s) red wine (pinot noir) |
3 shallot (finely chopped) |
thyme (fresh) |
1 can(s) tomato paste |
3 tablespoon(s) unsalted butter |
3 tablespoon(s) vegetable oil |
Directions:
1. In a Large skillet (12") heat the butter and oil over medium high heat. When butter slighlty begins to brown and smells nutty, add the chicken breasts and brown about 2 minutes per side.
2. Drain out any excess fat.
3. Add onion halves, saltt and fresh ground pepper to the breasts. Cover and saute on low heat about 7 minutes.
4. Add shallots, garlic, wine, beef stock, tomato paste, Glace de Viande and rest of seasonings. Mix and raise heat to medium. Simmer about 15 minutes.
5. Chicken should remain tender. Be careful not to over cook. Remove and set aside early if needed.
6. Remove chicken from the skillet and set aside but keep warm.
7. Strain the sauce and return to the skillet. Add the mushrooms and raise heat to medium high and begin reduction of liquid. Add the heavy cream and continue to reduce until thickens to desired consistency.
8. Serve chicken with mushrooms and sauce over the top. Serve also with egg noodles, rice or mashed potatoes.
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