Esta es una exhibición prevé de cómo se va ver la receta de 'Chicken Provencal' imprimido.

Receta Chicken Provencal
by DCMH

Chicken Provencal
Calificación: 4/5
Avg. 4/5 1 voto
  Estados Unidos American
  Raciónes: 50

Ingredientes

  • 50 each chicken supreme portions
  • 2 Tbsp kosher salt, plus additional as needed
  • 2 tsp ground black pepper, pplus additional as needed
  • 15 oz all-purpose flour (optional)
  • 1 1/4 cups clarified butter or olive oil
  • 1 oz garlic, minced
  • 15 each anchovy fillet, mashed to a paste
  • 3 lbs, 12 oz tomatoes, peeled, seeded
  • 3 pint dry white wine
  • 3 3/4 qts Jus de Volaille Lie, Jus de Veau
  • 1 lb black olives, pitted, sliced
  • 5 oz basil, chiffonade

Direcciones

  1. Blot the chicken dry and season with salt and pepper. Dredge in flour, if using, and shake off any excess.
  2. Working in batches of the desired size, heat the butter or oil in a large saute pan over medium-hight heat until it is almost smoking. Saute the chicken on the presentation side until golden brown, about 4 minutes. Turn the chicken and continure to saute until it is cooked through and the internal temperature reaches 165F/73C, about 5 minutes more. Remove the chicken from the pan and keep warm while completing the sauce.
  3. To prepare the Provencal sauce, pour off the excess fat from the pan. Add the garlic and anchovies and saute until their aroma is released, 30 to 40 seconds. Add the tomatoes and continue to saute until any juices they release have cooked down, about 5 minutes.
  4. Add the wine to deglase the pan and simmer until the wine has nearly cooked away, about 5 minutes. Add the jus lie or demi-glaze and any juices released by the chicken. Reduce until the sauce coats the back of the spoon, about 15 minutes.
  5. Strain through a fine-mesh sieve into a clean saucepan and return to a simmer. Add the olives and basil and return to a simmer. Taste and then season with salt and pepper. Return the chicken to the pan and turn it in the sauce to coat evenly.
  6. Serve each chicken supreme with 3 fl oz/90 ml of the sauce on heated plates