21/2 - 3 ponds frying chicken parts - legs and thighs
3 Tablespoons butter
1 pint button mushrooms, sliced
1 onion sliced
Salt and pepper
1 or 2 large cloves of garlic, minced
1 bay leaf
1/4 teaspoon thyme
1 large ripe unpeeled tomato
1-2 tablespoons olive oil
3 cups white wine
1 or more cups chicken stock
Buerre manie for the sauce (11/2 tablespoons each flour and softened butter blended to a paste)
Fresh parsley or chive for decoration
Saute mushrooms in 1 tablespoon butter for a few minutes once the butter froth has subsided. Season with salt and pepper. Saute and set aside. Saute onions in olive oil and 1 tablespoon of butter until clear. set aside. Next, season chicken with salt and pepper and sear in the remaining butter. Add mushrooms, onions, garlic, bay leaf, thyme and tomato. Pour in the wine and enough stock barley to cover the ingredients. Bring to a simmer, cover and simmer slowly for 20 minutes. Remove chicken and set aside to make the sauce. Boil down the sauce, add more seasoning to taste and add in buerre manie to make the sauce thickened. Bring the sauce to a simmer, remove from heat and add the chicken. This was another fun dish to make.
I made some roasted sweet potato and served with wine!
Excerpted from Mastering the Art of French Cooking by Julia Child. Copyright © 1961 by Alfred A. Knopf. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.