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Saute of Chicken with Tomatoes and Garlic |
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Ingredients: 1 4 to 4 1/2 pound chicken, cut into pieces sea salt and freshly ground pepper 4 Tbsp unsalted butter, divided 20 unpeeled large garlic cloves 1/2 cup Cognac 1 pound ripe tomatoes, coarsely chopped (1 16-ounce can imported Italian plum tomatoes) 1 Tbsp tomato paste 1 bouquet garni (1 bay leaf, 4 fresh thyme sprigs and 4 parsley sprigs) 1 cup chicken stock 1 Tbsp minced fresh parsley fresh thyme sprigs bay leaves |
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| Directions: Season chicken with salt and pepper. Melt 1 tablespoon butter in heavy large skillet over medium high heat. Add chicken pieces in batches and brown on all sides, about 10 minutes. Remove chicken from skillet. Add garlic to skillet and stir 2 minutes. Pour off fat from skillet. Return chicken to skillet. Add cognac and heat briefly. Ignite with match. When flames subside, add tomatoes, tomato paste and bouquet garni. Cover and simmer until chicken is tender, turning pieces over once, 20 minutes for white meat and 25 minutes for dark meat. This dish may also be made with boneless chicken breast halves. If you do that, the cooking time will be reduced 5 to 10 minutes. Transfer chicken to platter. Tent with foil to keep warm. Add stock to skillet and bring to the boil. Reduce heat and simmer 5 minutes. Strain through a sieve, pressing on garlic with back of a spoon to extract purée. Stir sauce over low heat until reduced to 1-1/2 cups. Gradually whisk in remaining 3 tablespoons butter. Adjust seasoning. Pour sauce over chicken. Sprinkle with parsley. Garnish with bay leaves and thyme. A delicious accompaniment is a rice pilaf made with currants and green onions. |
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