Serves: 4
INGREDIENTS
- 6 chicken legs and thighs
- 3 tablespoons flour
- 2 medium Spanish onions (small dice)
- 1 sprig thyme
- ½ lb crimini mushrooms (sliced)
- 2 quarts good chicken stock
- 4 tablespoons corn oil
- Roux (recipe below)
DIRECTIONS
- Heat a heavy pan over medium heat with the oil.
- Season the chicken with salt and pepper and add it to the pan.
- Brown very well on both sides. Remove it from the pan and set it on a warm plate.
- Add the onions and mushrooms to the same pan. Brown these very well.
- Place the chicken back in the pan with the onions and mushrooms.
- Toss in a pinch of salt and the sprigs of thyme.
- Cover everything in the pan with chicken stock.
- Bring it just to a boil and then let it simmer for 1 1/2 -2 hours really slowly. This will cause the chicken to become VERY tender.
- Remove the chicken from the sauce and keep warm.
- Take 2 tablespoons of roux (directions below) and whisk it into the sauce.
- Bring to a boil and cook rapidly for 1 minute, then lower the heat to just a simmer, and the chicken back in, and cook for another 20 minutes. You may need to add more chicken stock, however the sauce should be a little on the thick side.
- This dish must be good and hot when you serve it. It’s great with flat noodles, spaetzle, rice, and even mashed potatoes.
Roux (pronounced “roo”)
INGREDIENTS
- Equal parts butter and flour
DIRECTIONS
- Melt the butter over medium heat.
- Slowly add the flour to the butter, whisking constantly.
- Within 2 to 3 minutes the roux will have a thick consistency similar to that of a cake frosting.
- Refrigerated or frozen roux can be kept up to two months.
Chef’s note: This dish must be good and hot when you serve it. It’s great with flat noodles, spaetzle, rice, and even mashed potatoes.
