Hey, I do a chicken dish almost like that (not often, because the wine is a headache trigger) -- you roll chicken pieces in flour first, and brown, and stew in white wine, with one difference. The carrots are in, the onions are in (no garlic, for a change) but are small whole ones, and there are no potatoes, and no mushrooms (though there could be) -- instead, there are a jar or two of pitted green olives, and bay leaves. You can thicken the gravy at the end if you want, I guess. I don't.
I make it with rice or noodles.
My French professor cooked that for me once.
Do you have a good biscuit recipe that doesn't require cutting anything, just uses oil? I'm such a cheater.
And a Syrian friend would make the easiest stewed chicken this way, and the gravy was wonderful:
Salt the inside of a whole chicken, sprinkle rather a lot of paprika on the outside, brown the chicken in olive oil in a heavy pot with a lid, turning as it browns, add lots of barely chopped garlic in time to almost brown it, too, squeeze a lemon or two over the top then stick the rinds inside the chicken and cover and cook until the chicken is as it should be. It creates its own delicious juice, no liquid need be added. The pot needs to have a tight-fitting lid. Toss some parsley at it. Rice or bulgar wheat.
This friend would stuff grape leaves and cook them in a pot with dried apricots and serve with lemon wedges. Sigh. |
