FON 181 French Cuisine Chef Anthony Redendo, p. 44
3 whole chickens, about 3 lb
9 tablespoons olive oil
3 each white onion, chopped
3 each carrot, peeled and coarsely chopped
3 each celery stalk, coarsely chopped
3 cups dry white wine
3 teaspoons curry powder
8 cups chicken stock
Salt and freshly ground black pepper
3 Granny Smith apple, peeled and cored and
medium diced
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| I only made 1/3 of what the recipe called for. Who wants to cook three chickens at once? |
Cut the chicken into 8 serving pieces, discarding the
wing tips and the tail. In a large rondo pans over high heat add olive oil and
cook chicken pieces to brown on all sides.
Add the onion, carrot and celery, reduce the heat to
medium-high and saute about 2 minutes longer. Add the white wine and cook until
the liquid evaporates.
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| This takes a while, so be sure to budget time for it. |
Stir in the curry powder and the chicken stock. Bring
to a boil. Reduce the heat to medium and simmer, uncovered, until the chicken
is cooked through when pierced with a knife.
Continue to simmer the sauce over medium heat until
reduced by half. Season to tasted with salt and pepper. Strain the reduced
sauce through a chinois. Meanwhile, in a small saute pan add the apple and
saute until tender but firm.
Pour the cooked apple over the chicken.
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| Plunk! |
If the sauce is not thick enough use a little arrowroot
slury. Pour the sauce over the chicken and apple and serve immediately.
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| It really is best when it's nice and warm. |
My Rating: 4/5 "This was satisfying in an 'I ate healthy and it tasted good' kind of way. The apples are just sweet enough - not overwhelming, just interesting. The chicken turns out really tender. Pair it with a nice salad!"
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