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Old 04-15-2009, 12:10 PM   #1
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Today's Dinner - Tax Day, April 15th

If you like to flambe' and your family/guests like to watch you cook, this is a triple winner. I used to make it often, and kinda forgot about it. But we're going to have it tonight, in "honor" of Tax Day!

SAUTE of CHICKEN with TOMATOES and GARLIC

This Burgundian dish, from La Varenne director, Anne Willan, combines whole garlic cloves simmered with tomatoes and mellowed with Cognac. This is part of my class "Great Chicken Dishes from France."

makes 6 servings

1 4 to 4-1/2 lb chicken, cut into eight pieces
salt & freshly ground pepper
4 Tablespoons unsalted butter
20 unpeeled large garlic cloves
1/2 cup Cognac-style brandy
1 pound ripe tomatoes, coarsely chopped (or 1 can imported Italian plum tomatoes)
1 Tablespoon tomato paste
1 bouquet garni/1 bay leaf, 4 fresh thyme sprigs & 4 parsley sprigs
1 cup chicken stock
1 Tablespoon minced fresh parsley
fresh thyme sprigs
bay leaves

Season chicken with salt and pepper. Melt 1 Tablespoon butter in heavy large skillet over medium high heat. Add chicken pieces in batches and brown on all sides, about 10 minutes. Remove chicken from skillet. Add garlic to skillet and stir 2 minutes.

Pour off fat from skillet. Return chicken to skillet. Add cognac and heat briefly. Ignite with match. When flames subside, add tomatoes, tomato paste and bouquet garni. Cover and simmer until chicken is tender, turning pieces over once, 20 minutes for white meat and 25 minutes for dark meat. [This dish may also be made with boneless chicken breast halves. If you do that, the cooking time will be reduced 5 to 10 minutes.]

Transfer chicken to platter. Tent with foil to keep warm. Add stock to skillet and bring to the boil. Reduce heat and simmer 5 minutes. Strain through a sieve, pressing on garlic with back of a spoon to extract purée. Stir sauce over low heat until reduced to 1-1/2 cups.

Gradually whisk in remaining 3 Tablespoons butter. Adjust seasoning. Pour sauce over chicken. Sprinkle with parsley. Garnish with bay leaves and thyme.

Serve with a rice pilaf made with currants and green onions.

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Old 04-15-2009, 12:44 PM   #2
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DH has a class tonight then will be protesting tax day at the post office! I won't see him so I have some chicken in the crockpot to make chicken joes with some veggie TBD. He can eat that whenever he gets home.
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Old 04-15-2009, 01:08 PM   #3
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thanks for the recipe ChefJune!

we are having the last of the leftover pizza tonight, with baked sweet potatoes......just in time to make more pizzas tomorrow....I have the ingredients to make pizzas right now, and neither of us is complaining
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Old 04-15-2009, 01:15 PM   #4
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I have a pile of leftover pulled pork - so I'm going to mess with it a bit, and make it into taquitos, with some fiesta rice.
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Old 04-15-2009, 01:21 PM   #5
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We are having leftovers tonight. SO gets some pasta with leftover sauce from the freezer and I get the rest of the stuffed flank steak from last night.
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Old 04-15-2009, 01:44 PM   #6
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we didn't cook today so me & jake get to cook tacos together tonite! :)
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Old 04-15-2009, 02:47 PM   #7
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Tacos for us, too!
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Old 04-15-2009, 03:07 PM   #8
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Quote:
Originally Posted by callie View Post
Tacos for us, too!
the 2 peas in a pod reunite again!!!!! hi, cal!
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Old 04-15-2009, 03:44 PM   #9
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I was thinking ham, green beans and potatos but we've had ham in everything since Sunday Maybe a grilled steak, potato salad and broccoli tonight.
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Old 04-15-2009, 03:48 PM   #10
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talpita pan grilled, baked potato, and fresh asparagus.
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