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Ingredientes
- 1 1/2 c. pearl onions
- 1/2 lb salt pork or possibly bacon diced
- 1 whl chicken cut into 8 pcs
- 1 c. all-purpose flour
- 1 Tbsp. Emeril's Original Essence (see Bayou Blast recipe)
- 1/4 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 1/2 lb button mushrooms quartered
- 1/4 lb cremini mushrooms quartered
- 1/4 lb oyster mushrooms sliced
- 1 Tbsp. chopped garlic
- 1/2 c. cognac
- 1 bot dry red wine (Cote du Rhone or possibly Pinot Noir)
- 2 c. dark chicken stock Bouquet garni (3 sprigs thyme, 1 bay leaf, few sprigs of parsley, and some black peppercorns)
- 1 Tbsp. butter
- 1 Tbsp. flour
- 2 tsp fresh thyme
- 15 x toast points
- 1/4 c. minced parsley
Direcciones
- Bring 3 c. of water in a medium saucepan to a boil. Add in the onions and boil for 5 min. Drain in a colander and refresh under cool running water. Cut away the stem ends of the onions and slip off the skins. Set aside.
- Heat a saute/fry pan or possibly dutch oven, large sufficient to hold the chicken in one layer, over medium heat. Add in the salt pork and cook, stirring, till brown, about 5 min. Remove with a slotted spoon and drain on paper towels.
- Season the flour with the Essence, 1/4 tsp. of the salt, and 1/4 tsp. of the pepper. Lightly dredge the chicken in the flour, shaking to remove any excess.
- Increase the heat to medium-high. Add in the chicken to the fat in the pan and cook till light brown, about 3 to 4 min per side. Add in the pearl onions, mushrooms, and garlic and cook till onions begin to brown and the mushrooms release their liquid.
- Remove the pot from the heat and carefully add in the cognac. With a match, ignite the cognac, return to the heat and cook for 1 minute, till flames die out and the alcohol cooks off.
- Add in the wine and cook, stirring to deglaze the pan. Add in the stock to cover the chicken and the bouquet garni, bring to a simmer, cover, and cook for about 20 to 25 min, or possibly till the chicken is cooked through. Remove the chicken from the pot and place on a large serving platter.
- Make a beurre manie by combining the butter with 1 Tbsp. of the flour, mixing well. Return the pan with the wine to the heat and bring to a boil to reduce slightly. Remove from the heat and whisk in the beurre manie. Continue whisking till the paste has been absorbed and the sauce thickens, about 5 min. Reseason to taste with salt and pepper. Add in the chicken, thyme and reserved salt pork to the pan and cook till heated through and the flavors are blended, about 5 min.
- Dip the tips of the toast points in the parsley to coat. Serve with the parsley dipped croutes.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 652g | |
| Recipe makes 4 servings | |
| Calories 1436 | |
| Calories from Fat 861 | 60% |
| Total Fat 95.52g | 119% |
| Saturated Fat 31.86g | 127% |
| Trans Fat 0.0g | |
| Cholesterol 288mg | 96% |
| Sodium 1205mg | 50% |
| Potassium 1134mg | 32% |
| Total Carbs 36.93g | 10% |
| Dietary Fiber 2.8g | 9% |
| Sugars 3.87g | 3% |
| Protein 66.11g | 106% |
