Ultimate Cook Book_ 900 New Recipes, Thousands of Ideas - Bruce Weinstein [178]
Civet de Poulet
This is a French stew (pronounced see-VAY duh poo-LAY) of thighs and gizzards. The trick is to cut the bacon, gizzards, onions, carrots, and prunes to exactly the same size—about ½-inch pieces. Makes 6 to 8 servings
4 ounces thick-cut bacon, chopped
12 ounces chicken gizzards, trimmed of all visible fat and chopped
3 pounds bone-in skinless chicken thighs
2 medium onions, chopped
2 large carrots, peeled and chopped
2 teaspoons stemmed thyme or 1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon ground allspice
½ teaspoon freshly ground black pepper
1 tablespoon all-purpose flour
3 cups red wine
8 pitted prunes, chopped
2 bay leaves
Position the rack nearest the middle of the oven so that a Dutch oven or oven-safe pot can fit inside; preheat the oven to 350°F.
Fry the bacon in a large Dutch oven or oven-safe pot over medium heat until the fat renders from it, about 2 minutes.
Add the gizzards and continue cooking, stirring often, until browned and the bacon is quite crisp, about 6 more minutes. Transfer the bacon and gizzards to a large plate lined with paper towels and set aside.
Add the chicken thighs to the pot; brown on both sides, turning occasionally, about 8 minutes. Transfer them to the plate with the bacon and gizzards; set aside.
Pour off all but 2 tablespoons fat from the pot. Return it to medium heat; add the onions and carrots. Cook, stirring often, until aromatic and softened, about 4 minutes.
Sprinkle the thyme, salt, allspice, and pepper over the vegetables; cook until quite aromatic, about 15 seconds. Sprinkle the flour over everything, cook undisturbed for 15 seconds, then stir well and continue cooking for 15 more seconds.
Pour in the wine and bring the sauce to a simmer, stirring constantly and scraping up any browned bits on the bottom of the pot. Cook just until the sauce thickens, less than 1 minute.
Return the bacon, gizzards, and thighs to the pot. Stir in the prunes and tuck in the bay leaves. Bring the sauce to a simmer.
Cover and bake until the thighs are quite tender and the meat is almost falling off the bone, stirring once in a while, about 1½ hours. Discard the bay leaves before serving.
Variations: Add 8 ounces sliced mushrooms to the stew after you’ve cooked the onions and carrots; cook, stirring constantly, for 2 minutes.
For a lighter dish, substitute white wine for the red wine. Even lighter still? Omit the bacon.
For a heartier stew, add 2 turnips, peeled and chopped, and/or 3 parsnips, peeled and chopped, with the carrots. In this case, increase the wine to 3½ cups.
Chicken Fricassee with Leeks, Mushrooms, and Tarragon
Do not use paper-thin pancetta; ask your butcher for a 4-ounce chunk and chop it yourself at home. Makes 6 to 8 servings
2 tablespoons unsalted butter
3 pounds bone-in skinless chicken thighs
4 ounces pancetta, chopped
2 leeks, trimmed, white and pale green parts only, cut in half, washed carefully between the layers for dirt, then thinly sliced in half-moons
8 ounces white button or cremini mushrooms, cleaned of any dirt and thinly sliced
2 teaspoons chopped tarragon leaves or 1 teaspoon dried tarragon
1 teaspoon salt
½ teaspoon ground cloves
½ teaspoon freshly ground black pepper
1 tablespoon all-purpose flour
3 cups white wine
Position the rack so that a Dutch oven or oven-safe pot can fit safely inside the oven and preheat the oven to 350°F.
Melt the butter in a Dutch oven or a large oven-safe pot. Add the chicken thighs and brown on both sides, turning occasionally, about 8 minutes. Transfer to a plate and set aside.
Add the pancetta and cook until frizzled and lightly browned, stirring often, about 3 minutes. Add the leeks and cook, stirring often, until soft, about 5 minutes.
Add the mushrooms and cook, stirring frequently, until they give off their liquid and it evaporates into a glaze, about 5 more minutes.
Sprinkle the tarragon, salt, ground cloves, and pepper over the vegetables, stir well, and cook until aromatic, about 15 seconds. Then sprinkle in the flour. Cook undisturbed