Wednesday, February 11, 2009

No Leftovers

Chicken thighs x 4, skin on. Wash, dry. Kosher salt, generously sprinkled. Coarsely ground black pepper, lots. Tablespoon olive oil in pan. Hot. Chicken in, skin down. 8-10 minutes, turning once. Chicken out on plate. Lots of skin left on bottom of pan. Remove from heat, discard most (but not all) fat. Set aside.

Chop 1 head celeriac, approx. 3/4" dice. 1 head garlic, peeled but whole.

Pan on heat. 1 tablespoon unsalted butter. Foams. 1 cup organic chicken stock, 1/4 cup acidic white wine (I used a Calona Vineyards Artist Series Pinot Blanc). Boil. Scrape pan like blazes. Add celeriaic and garlic. Heat down. 6 minutes, stirring frequently.

Chicken breasts and juices in. Fresh sage laid overtop. Lid. 20 minutes.

We ate this with crusty French bread and the remaining wine.

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