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Ingredientes
- 8 x Chicken thighs Salt and pepper
- 1 bot young Alsace Gewurtztraminer
- 2 x Carrots, cut into chunks
- 3 med Leeks, washed well
- 3 x Garlic cloves
- 8 Tbsp. Butter
- 7 slc Smoky bacon
- 1/2 lb Savoy cabbage, thick spines discarded, thinly shredded (about 10 c.)
- 1 pch Freshly grated nutmeg
- 1 x Jumbo egg, beaten well Flour Minced parsley
Direcciones
- Preheat oven to 500 degrees F. Bone chicken thighs leaving flesh and skin intact. Reserve bones. In a glass bowl season chicken with salt and pepper and cover with about 2 c. wine. Cover and chill for 24 hrs.
- Meanwhile, roast bones in a roasting pan for 30 min, turning once, till bones are golden. Drain fat from roasting pan. Add in carrots, 1 leek cut into chunks and 1 smashed garlic clove, distributing vegetables over bones. Cook 30 min more and drain off any additional fat. Transfer bones and vegetables to a heavy saucepan. Deglaze roasting pan with 1/2 c. water over medium-high heat, scraping bottom of pan to incorporate any browned bits. Add in to saucepan along with additional 1 c. water. Bring to a boil, cover and simmer for 1 hour. Strain through a sieve and throw away bones and vegetables. Chill stock overnight and remove layer of fat from surface next day. You should have 1 c. of stock.
- When ready to prepare, remove chicken from marinade and pat dry. Cut 2 bacon slices into 8 2-inch pcs and tuck one piece under the skin of each chicken thigh. Cut remaining bacon into 2-inch strips and reserve. Cut the remaining 2 leeks into long, thin julienne strips. Mince remaining 2 cloves of garlic. Heat 4 tsp. of butter in a large, heavy saute/fry pan over medium-low heat and cook leeks and garlic for about 5 min till softened and lightly browned. Raise heat to high, add in bacon strips, cabbage and nutmeg and toss well. Cook for 3 to 4 min, till cabbage starts to soften and brown lightly. Pour in 4 tsp. of Gewurtztraminer, stir and remove pan from heat. Transfer cabbage mix to a heatproof bowl, let cold for a moment, then stir in beaten egg. Keep cabbage hot over simmering water, making sure egg thickens a bit into a light sauce but does not cook. Season to taste with salt and pepper.
- Wipe out saute/fry pan, then add in 3 Tbsp. of butter over medium-high heat.
- Season chicken thighs with salt and pepper and dredge lightly in flour. As soon as foam starts to subside, add in thighs, skin-side down, and cook for 5 min, till deep brown. Turn and cook second side till deep brown, 3 to 4 min longer. Remove chicken, drain on paper towels and keep hot. Pour fat from pan and add in reserved chicken stock over high heat. Boil stock to reduce it quickly by one-third. Then add in about 1/2 c. of Gewurtztraminer and bring just to a boil. Off heat, begin blending in 4 Tbsp. of butter, a spoonful at a time, moving pan on and off heat so sauce thickens but does not boil and separate. Season to taste with salt and pepper.
- To serve, divide cabbage mix among 4 dinner plates and nestle 2 chicken thighs on either side. Pour sauce around chicken and cabbage, sprinkle with minced parsley and serve immediately.
- Yield: 4 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 475g | |
| Calories 1014 | |
| Calories from Fat 873 | 86% |
| Total Fat 99.29g | 124% |
| Saturated Fat 61.16g | 245% |
| Trans Fat 0.0g | |
| Cholesterol 479mg | 160% |
| Sodium 861mg | 36% |
| Potassium 912mg | 26% |
| Total Carbs 25.67g | 7% |
| Dietary Fiber 9.0g | 30% |
| Sugars 10.15g | 7% |
| Protein 13.2g | 21% |
