The phoenix has risen from the ashes.
Well, not literally, but here we go.
Last night, I decided to cut up a whole chicken.
I saw this video...
and said to myself, “Self, you can do this if Groom sharpens that knife for you.”
He did, and I did.
Then I went to work on this recipe from Patricia Wells’ The Provence Cookbook, one of my faves.
Everything in this recipe is great.
Except one little bitty thing.
I followed them.
Ended up with not what I was supposed to end up with. If that’s a sentence.
But that’s okay, where’s there’s a will there’s a way.
It might be a twenty four hour way, but it’s there.
And it worked. And was fabulous.
FG’s Well Worth the Wait Chicken with Peppers and Turkey Sausage
Adapted from Patricia Wells’ Fricassee of Chicken with Chorizo and Peppers
1 3-4 pound chicken, cut into 6-8 serving pieces (by you, if you wish)
Coarse seal salt and freshly ground black pepper
2 tbsp butter
A couple of good swirls extra virgin olive oil
1 large red onion, peeled, halved lengthwise and thinly sliced
1 large Vidalia onion, peeled, halved lengthwise and thinly sliced
1 large spoonful garlic confit
2 cups chicken stock
4 canned plum tomatoes, chopped
A couple of good squirts sun dried tomato paste ( I use the Amore brand in the tube. Great stuff!)
2 red bell peppers, thinly sliced
2 green bell peppers, thinly sliced
2 large links turkey Italian sausage with fennel
Heat a large Dutch oven over medium heat and add a couple of good swirls extra virgin olive oil. When it’s wavy, add the butter. Season the chicken with coarse salt and freshly ground black pepper. As soon as the butter foams, add the chicken and brown until golden on all sides. You may have to do this in batches.
Remove the chicken to a platter.
Add the 2 large links of sausage and cook on all sides until brown. Remove from pan. Add the onions to the fat and let cook, covered until soft and golden. This should take about five minutes. Then add the garlic confit and cook about five more minutes. Return the chicken and sausage and any juices that have accumulated to the pan. Add stock, tomatoes and paste. Cover and cook over low heat, turning the chicken to coat with the sauce. Let this cook for about 25 minutes *. Add the peppers and cover and cook for 20 more minutes. Season and serve with rice or pasta.
This was where the recipe detoured for me. After 25 minutes, there was a whole lot of stock left over. Liquidy. So, if this happens to you, remove the chicken and cook the sauce down uncovered over medium high heat. Or, you can do like I did. Take it off the heat, let cool and refrigerate until the next evening, defat the dish, reheat and serve over the rice. It was truly wonderful.
One Year Ago on Feeding Groom