Discussion in 'Good Eats' started by shane0911, Oct 4, 2016.
Must be a pouldeau.
It's okay to just quit, if you want.
Or a grosbeak.
I remember killing them for fun. Thank God they're not majestic or Vball and Lasalle would be on my ass.
@shane0911 I don't really use a lot of recipes, just techniques. Have not tried this recipe, but it is similar to what I would make up.
Glassman's Grandmother's Braised Chicken in Sherry
1 Preheat your oven to 325.
2 Braised chicken with sherry. Get a chicken cut into eight pieces, season with kosher salt and freshly ground black pepper. Brown in extra virgin olive oil and remove to a platter.
3 Add a julienned white onion, three cloves of minced garlic, a tablespoon of fresh thyme(bruised)and two bay leaves to the pot. Season with kosher salt and fresh ground pepper. Stir for about a minute until you can smell the garlic.
4 Add one cup of sherry to deglaze the pan and reduce by half. Add one and a half cups of low sodium, or homemade chicken stock(obviously preferable)and reduce by half. Add chicken back to the pot so the liquid is about half way up. Cover and put in preheated oven. Cook for about an hour to an hour and fifteen minutes. Remove pot from oven. Have a platter reserved.
5 Remove chicken to platter and on medium heat add about two tablespoons of butter and cook until melted. Once melted add a shot of sherry and bring to a simmer. Add a 1/4 cup of heavy cream and stir to combine. Pour over the chicken and garnish with fresh chopped flat leaf parsley.
6 Serve with your favorite side dish.
7 One thing I forgot is to add the drippings from the chicken after it was browned to the final cooking phase.
Source: Gris Gris
Nice try kyle, but shane can't do none of that.
Here you go buddy.
Yeah, in that case I guess it would mean you have a small dick and saggy balls.
Well next time you're down there.
Hey I told you it was a one and done.