Poulet à ciboulette
© Copyright Frank D. Kanu 2000-2008
Add half a stick of unsalted butter into a medium sized pot. Put it on high heat until all butter is melted. Turn down the heat to medium and add 6 drumsticks. They should fit in the pot and cover the bottom. Let them cook until they have a nice golden color. Turn the heat down to the lowest simmer you have. Add 3/4 oz of chives which you chop three/four times. Cover the pot and let the food simmer for 15 minutes. Then add 8 oz of white cooking wine and set the heat to the highest simmer you have. Cook covered for twenty minutes.
Take the drumsticks out and put them in the oven (375) to keep them hot. Under the highest heat cook the liquid until almost all moisture is vaporized. Add 1 pint of whipped cream and continue cooking under highest heat for around 7-10 minutes. Make sure that the sauce does not thicken too much. After around 5 minutes add fresh grinded black pepper. If the taste of the sauce gets too strong you might add two to three table spoons of water. Turn the heat off and keep the pot on the oven. Whisk two egg yolks and add them to the sauce once it does not broil anymore. Whip the sauce and add the drumsticks.
The sauce should be liquid, but not as much as a soup.
Serve with fresh baguettes. And a nice chilled bottle of Sauvignon Blanc
Bon appetite!
Technorati (All Links are external): 1 pint baguettes black pepper bon appetite butter chicken chives cooking wine drumsticks egg yolks high heat oz poulet sauvignon blanc sized pot table spoons two egg yolks unsalted butter whipped cream whisk cooking
Add half a stick of unsalted butter into a medium sized pot. Put it on high heat until all butter is melted. Turn down the heat to medium and add 6 drumsticks. They should fit in the pot and cover the bottom. Let them cook until they have a nice golden color. Turn the heat down to the lowest simmer you have. Add 3/4 oz of chives which you chop three/four times. Cover the pot and let the food simmer for 15 minutes. Then add 8 oz of white cooking wine and set the heat to the highest simmer you have. Cook covered for twenty minutes.
Take the drumsticks out and put them in the oven (375) to keep them hot. Under the highest heat cook the liquid until almost all moisture is vaporized. Add 1 pint of whipped cream and continue cooking under highest heat for around 7-10 minutes. Make sure that the sauce does not thicken too much. After around 5 minutes add fresh grinded black pepper. If the taste of the sauce gets too strong you might add two to three table spoons of water. Turn the heat off and keep the pot on the oven. Whisk two egg yolks and add them to the sauce once it does not broil anymore. Whip the sauce and add the drumsticks.
The sauce should be liquid, but not as much as a soup.
Serve with fresh baguettes. And a nice chilled bottle of Sauvignon Blanc
Bon appetite!
Tags:
1 pint baguettes black pepper bon appetite butter chicken chives cooking wine drumsticks egg yolks high heat oz poulet sauvignon blanc sized pot table spoons two egg yolks unsalted butter whipped cream whiskTechnorati (All Links are external): 1 pint baguettes black pepper bon appetite butter chicken chives cooking wine drumsticks egg yolks high heat oz poulet sauvignon blanc sized pot table spoons two egg yolks unsalted butter whipped cream whisk cooking
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