Helen RandellChicken with cognac and shallots
November 20th 2009 03:10
It's shallot season, and while my shallots continue to mature in the ground, you can pick up commercial ones at the supermarket or green grocer for a reasonable price at the moment.
A sweeter, more delicate flavour than onions, shallots caramelise well and cook relaitvely quickly.
They are a great match for chicken and the sweetness of a fortified wine beautifully complements them. So, it's no surprise that chicken with cognac and shallots is an absolute winner.
Chicken with cognac and shallots
1 tbsp olive oil
30g butter
1.8kg chicken pieces
2 tbsp cognac or brandy
8 french shallots, peeled
2 tbsp chicken stock
2 tbsp dry white wine
3 thyme sprigs
Heat the oil and half the butter in a large frying pan over med-high heat and brown the chicken for 6-8 min. Transfer to a large flameproof casserole dish with a tight fitting lid. Put the dish over low heat, sprinkle the cognac over the chicken and flame it. To do this, light a match and lower the flame onto the cognac until it lights then let the flame extinguish itself.
Melt the remaining butter in the frying pan over med-low heat and cook the shallots without burning for 5 minutes. Add the chicken stock and wine, increase the heat to high and boil, stirring for 30 seconds to deglaze the pan. Pour the contents of the pan over the chicken and add the thyme.
Cover the casserole tightly with foil and put the lid on. Cover again with foil over very low heat, barely simmering and cook for 45 minutes. Transfer the chicken pieces to a plate and keep warm. Increase the heat and boil until the juices thicken to a light coating consistency.
Spoon the juices over the chicken and serve with wilted spinach and mash potato.
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Comment by Jason King
Sydney Table
Salty Popcorn
Total Randomness
A glass of cognac for the meal and a glass of cognac for me, a glass of cognac for the meal and a glass of cognac for me
Comment by Helen Randell
Rough Cooking
This will be a great one to impress the locals over christmas - and a wonderful course to be followed by chardonnay cake.
FYI - a couple of people from my mum's work tried the chardonnary cake for different occasions recently and both received lots of compliments - I'm sure you will too!