Wednesday, October 13, 2010

Something with Gravy... and a Little Calvados and Some White Truffle Oil

Yes, we eat a lot of chicken here.  Again this morning, the question went out for any requests for dinner tonight.  The discussion circled around something with gravy, leftovers for lunch sandwiches, and a roast chicken.  I can make that happen.  But what will make this chicken different and special?  This is the quandary most every time I set out to make another chicken dinner.  


The chicken will be prepared in the same way as I often do.  Start by taking a whole chicken and cutting it up into 8 pieces.  Salt and pepper the chicken and brown, skin side down first, in a large pan over medium high heat.  No need to add any oil to the pan as the fat from the skin of the chicken will suffice.  Do this in batches and place browned chicken onto a baking pan as you will finish the chicken in the oven for about 20 minutes at 400f.  


The magic is in the sauce.  With a tablespoon of the fat left from the browned chicken, saute some sliced mushrooms until browned and softened.  Add a couple tablespoons of flour and stir to cook for a few minutes.  Deglaze with 1 1/2 cups of chicken stock and stir well to incorporate the flour until sauce is thickened.  Add in 3 tbsp of calvados and bring back to a simmer.  Add salt and pepper as needed and 2 tbsp of heavy cream.  Finish with a drizzle of white truffle oil.  
A little truffle oil will heighten anything you add it to.  Pure perfection.



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