The Mystery Writers of America Cookbook: Wickedly Good Meals and Desserts to Die For by Unknown

The Mystery Writers of America Cookbook: Wickedly Good Meals and Desserts to Die For by Unknown

Author:Unknown
Language: eng
Format: epub
ISBN: 9781594747779
Publisher: Quirk Books
Published: 2015-03-23T22:00:00+00:00

1. Season the chicken generously with salt and pepper. Melt half of the butter in a large Dutch oven over medium-high heat. After the foaming subsides, arrange chicken in Dutch oven and brown it well, approximately 4 minutes on each side. Once chicken reaches a dark honey brown, remove from Dutch oven and set aside in a bowl to reserve juices.

2. Reduce heat to medium. Add onions and cook until translucent, about 8 minutes, stirring and scraping the bottom of the Dutch oven with a wooden spoon to remove the browned bits.

3. Add the remaining butter, leeks, garlic, and mushrooms and sauté for about 6 minutes. When vegetables have sweated, add brandy and cook, stirring frequently, until liquid has essentially evaporated.

4. Sprinkle flour over vegetables and stir for about 2 minutes. Pour chicken stock into Dutch oven and incorporate fully into vegetables, being careful to scrape any bits off the bottom or sides with your spoon.

5. Bring mixture to a simmer and return chicken to Dutch oven along with any juices from the bowl. Place rosemary and thyme in the braising liquid—you can tie them together with twine for easier removal if you like. Reduce heat to low and simmer, covered, for 20 to 25 minutes. The chicken is done when an instant-read thermometer reads 160°F for breasts and 175°F for thighs.

6. Meanwhile, whisk egg yolks into heavy cream and set aside on the counter at room temperature.

7. Transfer chicken to a serving dish, and remove and discard rosemary and thyme. Slowly add a ladleful of hot stock to temper the cream and egg mixture, whisking quickly—do not allow the egg to scramble. Repeat this with 2 more ladlefuls of stock. Then pour this mixture into Dutch oven. Stir to combine.

8. Bring mixture in Dutch oven back to a simmer and cook until the sauce thickens to the desired consistency. Add nutmeg, lemon juice, and minced fresh herbs. Season well with salt and pepper to taste. Pour this sauce over the chicken to serve.

Note: Serve the chicken and sauce over pasta, rice, or mashed potatoes, or alternately serve with sliced bread and side dishes of choice.



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