Fricasse de Poulet a l’ail et a la sauge.
There is nothing more rewarding than sitting down at the dinner table and being surrounded by friends and family. We love to do just that. We love to have kids running around the house and having fun. We love to have a glass of wine with friends and just relax as the aromas of the kitchen surrounds us.
Tonight’s meal is my husband’s all time favorite, well, maybe the top one of a very long list of favorite’s. So, sit back, open a bottle of white wine and join us in cooking this meal, which we believe will become one of your favorite as well.
My Grand-mother used to make the best mashed potatoes in this world. Just talking about it I have the flavor reviving in my mouth. I have tried ever since I can remember to have mine taste like hers. I wish she was here to give me her approval, but I think a clean bowl is a pretty good sign that everyone enjoys them.
Tonight’s Dinner March 7, 2010
Fricassee de Poulet a l’Ail et a la Sauge (Garlic Chicken)
FRICASSEE DE POULET A L’AIL ET A LA SAUGE
(Chicken Fricassee with garlic and sage)
4 1/2 pound chicken
2 tablespoons olive oil
Salt and freshly ground pepper
20 clove garlic, unpeeled
1 bunch fresh sage, sliced fine
1 cup dry white wine
Preheat oven at 400.
Cut the chicken into 6 serving pieces.
Heat the oil in a large frying pan over high heat until sizzling hot.
Season the chicken with salt and pepper; add to the pan, skin side down, and brown quickly. Then turn and brown the other side. Reduce the heat to low, add the garlic cloves, and cook until soft but not colored, 5 to 8 minutes.
Add the sliced sage, season with salt and pepper, and stir in the wine. Bring to boil and then transfer to the oven.
Reduce the oven temperature to 375 and cook, uncovered, stirring occasionally, for 30 minutes. Then cover and cook the chicken until the juices run clear when thigh is pierced with the point of a knife, 15 to 20 minutes longer.
To serve, transfer the chicken pieces to a serving platter; cover with aluminum foil to keep warm. Strain the sauce through a fine sieve, pressing down on the solids to extract the garlic pulp; discard the solids.
Cook over medium heat until reduced by about one half. Spoon sauce over the chicken. Serve the remaining sauce in a gravy boat.
NOTE I prefer free range, hormone, and cage free chickens; however these chickens do not produce as much juice. So keep this in mind if you are using this kind of chicken by adding an extra ½ cup of wine to the recipe. This will produce more sauce to put over your chicken and (yum yum) your potatoes.
This is kind of my rule of thumb for measuring the ingredients:
1 medium to large baking potato per person
1 to 1 ½ tablespoon of butter for person
Heavy cream to reach the desire texture (a bit less than 3 to 4 tablespoons per person)
Salt and pepper
Peel and cut the potatoes in quarters. Place in a large pan of salted cold water. Bring to a boil over medium high heat. When potatoes are inserted with a knife and are tender, drain. Return the potatoes to the cooking pan and let the heat dry the excess moisture. Add salt and pepper and with a hand masher or a potatoes presser, press the potatoes until all mashed to desire consistency. Add the butter and mix well. Add the heavy whipping cream and continue to mix well. Taste and add more salt if necessary, or butter.
The more butter the better…
6 small Japanese eggplants
5 tablespoons olive oil
Freshly ground pepper
6 garlic cloves, chopped fine
¾ pound tomatoes, peeled, seeded and chopped
1 sprig thyme, or ¼ teaspoon dried
¾ cup grated Parmesan Cheese
Peel and cut the eggplant into ½ – inch dice. Sprinkle lightly with salt and drain in a colander for 1 hours to remove excess water and bitterness. Pat the eggplant dry with paper towels. Heat 3 tablespoons of the oil in a large frying pan (preferably nonstick) over high heat until hot. Add the eggplant and sauté until lightly colored. Season with pepper; reduce heat and cook, stirring frequently, 10 to 15 minutes longer. Remove from the pan and drain excess oil: set aside.
Heat the remaining 2 tablespoons oil in the pan over low heat. Add the chopped garlic and cook until soft but not colored. Add the tomatoes and they thyme. Season with salt and pepper and cook 20 minutes.
Preheat oven to 375°. Layer the eggplant in the bottom of a baking dish. Cover with the tomatoes mixture. Top the remaining eggplant and sprinkle with the cheese. Bake for 15 minutes, and then reduce the oven temperature to 325° and bake until the gratin is bubbling and the cheese is golden brown, 20 to 30 minutes. Serve in the baking dish.