salt, pepper and thyme and sprinkle the
chicken on all sides. In a Dutch oven with
lid-heat the butter and olive oil to medium
heat but don’t burn the butter-brown the
chicken a few pieces at a time. Don’t
crowd the pan. Remove the chicken to a
platter as it becomes browned and
continue with the remaining pieces until
all are finished. Add the garlic and white
onion and sauté till translucent. Add the
potatoes and sauté for 2 minutes keeping
the flame on low. Next add the chicken
stock and white wine to deglaze the pan
and get all the browned bits at the bottom
of the pan to mix with the stock. This is
where most of the flavor is concentrated
during the browning process and it must
be released into the sauce. Place the
chicken and any juices that have
accumulated back into the stock, bring the
heat up to a gentle boil and cut the flame
back so it is at a simmer. Now cover the
pot and simmer for 45 minutes. Be sure to
check every once in awhile to make sure
it is simmering and not boiling and also
give it a stir occasionally to make sure it
doesn’t stick to the bottom. If your flame
is low this will not happen. After 45
minutes toss in the mushrooms, peas and
tarragon, cook another 20 minutes. Test
the chicken with an instant read
thermometer. The temperature should
register 165 degrees in the thick part of
the breast. Remove the chicken and
potatoes to a warm platter. Remove the
bay leaf and throw away. Now add the
sour cream. Stir and simmer for five
minutes as the sauce thickens. Taste the
sauce for salt and pepper. Now is the time
to add additional if necessary. When the
sauce has thickened enough turn off the
heat and toss in the mint and tomatoes.
Stir and add the chicken, potatoes and
any juices that accumulated back in to the
sauce. Keep the cover on until ready for
service. The dish could be accompanied
with a young fruity Pinot Noir from
Oregon or California and crusty country
garlic bread.
*******************
The vegetarian version of this tasty
dish is quite popular in our
restaurant. All the details are
below PLUS something special - the
perfect dessert!
South Orange, NJ 07079
(973) 762-7077
www.gaslightbrewery.com
Use Tofu instead of chicken and decrease the cooking
time to 20 minutes instead of 45. Use Vegetable stock
instead of chicken stock.
When you execute a recipe remember you are in control
and if you don’t have and ingredient substitute
something else. If you don’t like one of the herbs don’t
use it or replace it with another you do like. Be
adventurous and try new things-new combinations.
There is not wrong or right way only a good meal and if
it’s that bad there is always the dog---Just kidding.
apple with caramel and vanilla ice cream- How mom’s kitchen is that- something about the
aroma of apples baking, cinnamon and nutmeg- simple and truly delicious.
BAKED APPLES WITH CARAMEL serves 4
4 apples Roma, Jonneygold or Honey crisp ( or what ever you like. Mackintosh would be too
soft when cooked) Wash and core the apples but leave the skin on.
Stand upright in an oven proof container. They should fit tight in the container to help them
keep their shape while cooking. Stuff the middle of each apple with dark brown sugar and
butter. The mixture should be 50 % butter 50% sugar. Sprinkle the tops with cinnamon and
nutmeg. Cover with aluminum fold and bake in a preheated 375 degree oven about 45-60
minutes. Remove foil the last 10 minutes to brown slightly. Remove from oven and replace the
foil to keep warm. Serve with store bought caramel and vanilla ice cream.
Nice job- Remember-
Live long, love often, be happy and EAT WELL. Cynthia
*There is always the potential for salmonella contamination when you handle raw chicken. You must keep the
chicken in the refrigerator until ready to cook. Always wash the chicken as soon as you get it home. Dry and put
it away. It is important that you sanitize all surfaces that come in contact with chicken and wash your hands
thoroughly before and after. Safety is the single most important thing in a kitchen.
