Chicken Provencal With Star Anise
Total Time: 2 hrs
Preparation Time: 40 mins
Cook Time: 1 hr 20 mins
Ingredients
- Servings: 6
- 10 ounces pearl onions, in package
- 3 tablespoons olive oil, divided
- 8 chicken drumsticks
- 8 boneless chicken thighs, with skin
- 18 ounces packaged cremini mushrooms, quartered
- 4 whole star anise
- 2 bay leaves
- 10 cloves garlic, peeled and thinly sliced
- 2 cups dry wine
- 6 plum tomatoes, quartered lengthwise
- 4 1/2 cups reduced-sodium chicken broth
- 2 tablespoons butter, room temp
- 2 tablespoons all-purpose flour
- 1 cup pitted kalamata olive
Recipe
- 1 preheat oven to 350 degrees.
- 2 blanch onions in pot of boiling water 2 minutes.
- 3 use slotted spoon, transfer onions to bowl of ice water, cool for 5 minutes, drain and peel.
- 4 heat 2 tbsp olive oil in a large ovenproof pot over high heat.
- 5 sprinkle chicken with salt and pepper.
- 6 work in batches, sear chicken until golden brown, abotu 12 minutes each batch, transfer chicken to plate.
- 7 drain all but 3 tbsp of dripping, add remaining oil, mushroom, onions and saute for 7 minutes.
- 8 add star anise, bay leaves and garlic, saute for 3 minutes.
- 9 add wine and tomatoes, boil until sauce is reduced by half, stir in chicken broth and return chicken to pot.
- 10 press to submerge.
- 11 cover pot and place in oven for about 1 hour.
- 12 transfer chicken to plate, tent with foil to keep warm.
- 13 boil sauce until reduced to about 7 cups.
- 14 mix butter and flour in a small bowl then gradually whisk the mixture into sauce.
- 15 simmer until thickens.
- 16 add olives, season with salt and pepper, add chicken back to heat through then serve.
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