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| Home -> [Chicken, French, Onions, Poultry, Western European] -> [Fricassee de poulet a la poitevine (chicken in onion sauce) Recipe] |
Fricassee de poulet a la poitevine (chicken in onion sauce)
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Chicken, French, Onions, Poultry, Western European |
Rating: |
0 |
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Ingredients:
| 2
| lbs | Onions | | 1
| | Chicken 3-4 pounds | | | Salt, black pepper | | 1
| oz | Butter | | 2
| tbsp | Flour |
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Procedures:
| 1 | Serves 6 peel the onions, quarter them and slice thickly. | | 2 | Wipe the chicken inside and out with a cloth wrung out in boiling water. | | 3 | Cut into 10 serving pieces: 2 drumsticks, 2 thighs, 2 wings and 2 breasts halved. | | 4 | Season each piece on both sides. | | 5 | Melt the butter in a sauteuse or large frying pan over low heat and when foaming add the chicken and colour to the golden stage on both sides. | | 6 | Remove from the pan with a slotted spoon, cover and keep hot. | | 7 | Add the onions to the fats in the pan, sea- son, increase the heat to medium, mix well and colour to the golden stage, moving them around with a wooden spatula to prevent sticking and colouring too fast. | | 8 | Sprinkle with half the flour and mix in thoroughly before adding the remainder. | | 9 | Cook for a few moments, stirring constantly, reduce the heat to low, add the vinegar, stir well and arrange the chicken on top. | | 10 | Cover and cook slowly for about 40 minutes until the chicken is tender and the moisture from the onions has made the sauce. | | 11 | During this time shake the pan frequently and do not lift the lid except to stir the ingredients twice. | | 12 | Correct the seasoning if necessary and serve very hot with plain boiled potatoes |
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