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La Belle Cuisine - More Main Dish Recipes
Fine Cuisine with Art Infusion "To cook is to create. And to create well...is an act of integrity, and faith."
Chicken with Ham in Red Wine
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Chicken with Ham in Red Wine “Of all the chicken dishes that hold their own when cooked ahead, this one is among the best. It is not a new dish, but the affinity of flavors – the ham and herbs with the chicken – is so delicious…”
2 frying chickens, 3 1/2 pounds each 1. Cut the chickens into comfortable serving pieces (breast cut in half, thigh and leg separated). Rinse the pieces and dry them well with paper towels. Season with salt and pepper. 2. Parboil the salt pork for 1 minute. Drain and dry completely on paper towels. 3. Preheat the oven to 325° F. 4. Melt 4 tablespoons of the butter in a heavy flameproof casserole or Dutch oven and sauté the salt pork over medium heat. When it has browned, set it aside or discard. 5. Add the chicken pieces a few at a time and brown quickly on both sides – do not cook through. Set the browned pieces aside until all are done. Then return all the pieces to the pot and add the onions. Allow them to take on a little color but do not fry them. Lift the onions out of the pan and set aside. 6. Add the mushrooms, ham, shallots, garlic, celery, bay leaf, parsley and thyme to the chicken. Blend the flour with the remaining 2 tablespoons butter until smooth, and add it to the chicken. Add the wine and stock or water to almost cover the chicken. 7. Cover the casserole, place it in the oven, and bake until the chicken begins to be tender, about 25 minutes. Then add the onions. Continue to cook until the chicken and onions are tender and the sauce has ripened and is fully flavored, another 15 to 25 minutes. (If the chicken has not browned sufficiently, remove the cover and increase the heat to 375° F. Watch carefully or the sauce might boil away. Add a little chicken stock or water if needed, but never wine at this point.) Remove the celery, bay leaf, parsley sprigs, and garlic. Serves 6 to 8 Note: A heavy-bodied red wine, domestic or imported, is best for this dish – certainly not a Beaujolais.
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