Ingredients: |
Ingredients: 6 Tbsp olive oil
2 garlic cloves
2 1/2 lbs chicken (rinsed, patted dry, cut into 8 servings at room temp)
1/4 cup flour
1 lb fresh mushrooms, washed, trimmed caps separated from stems, caps halved or quartered if large
1 large can plum tomatoes well drained, halved
Salt and freshly ground pepper
Chopped parsley for garnish
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Directions: |
Directions:1. Heat 3 Tbsp olive oil in a large, heavy skillet over medium heat until hot but not smoking.
Add garlic; reduce heat to low. Saute the garlic, stirring frequently, until soft but not browned, about 2 mins.
2. Lightly dredge the chicken with the flour. Increase the heat under the skillet to medium.
Add chicken pieces. (If you do not have a skillet large enough to hold all of the chicken pieces in a single layer, saute the chicken in 2 batches).
Saute until well browned on both sides, about 20 minutes. Carefully regulate the heat to avoid scorching the skin.
3. Meanwhile, heat the remaining 3 Tbsp of oil in a separate skillet over medium heat until hot but not smoking. Add the mushroom cup and stems; saute, stirring occasionally, until lightly browned, 5 - 6 minutes.
4. When the chicken is browned, stir in the tomatoes and mushrooms; season with salt and pepper. Reduce the heat to medium-low. Cook the chicken, covered, for 20 minutes. Uncover and cook for another 10 mins, or until the chicken is tender.
5. To serve, arrange the chicken pieces on a warmed platter. Ladle the sauce and vegetables over all. Garnish with parsley; serve immediately. |
This recipe for Fricassee de Poulet aux Champignons chez Rose is from