The Mudcat Café TM
Thread #165215   Message #4069958
Posted By: Charmion
28-Aug-20 - 09:34 AM
Thread Name: BS: Recipes - what are we eating?
Subject: RE: BS: Recipes - what are we eating?
Smothered chicken. It's a southern American thing that probably started out French.

Spatchcock a smallish chicken -- a bit more than a kilo in weight is best -- and salt and pepper it well. Take a large skillet, oil it lightly, and heat it; when it is hot but not scorching, lay the chicken in it with the skin side down. Choose a plate (not your best Wedgwood) that is a a bit smaller in diameter than the skillet and put it on top of the chicken with enough weight on it to squash the chicken as flat as it will go. (I recommend two large tins of tomatoes or a small kettlebell.) Turn down the heat under the skillet to a bare murmur, leave it be for about half an hour, then turn the chicken (I use two egg-turners, one in each hand), put the weight back, and cook for half an hour more.

Take the chicken out of the skillet and put it on a platter. Reduce the amount of fat in the skillet to about two tablespoons, saute some garlic in it, then make a roux with two tablespoons of flour. Add two ounces of white wine (I use dry vermouth) and let it boil, then 14 ounces of chicken stock and some thyme or tarragon. Bring it up to a boil and put the chicken back in the skillet, cut side down (no need for the weight). Reduce the heat so the sauce just simmers, put the lid on, and cook until the chicken is thoroughly done.

Put the chicken back on the platter and cut it into serving pieces. Raise the heat under the skillet and finish the sauce, reducing it to the correct consistency and adding salt and pepper if necessary. I like to toss in a chopped scallion and maybe some parsley at this point. Pour the sauce into a gravy boat. Serve with rice or mashed potatoes and green beans.