"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Click Here to Login
Thread Tools Display Modes
Old 04-15-2009, 11:10 AM   #1
Master Chef
Join Date: Jul 2006
Location: Metro New York
Posts: 8,763
Send a message via Yahoo to ChefJune
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!


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.


Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 04-15-2009, 11:44 AM   #2
Master Chef
jabbur's Avatar
Join Date: Oct 2006
Location: Newport News, VA
Posts: 5,517
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.

I could give up chocolate but I'm no quitter!
jabbur is offline   Reply With Quote
Old 04-15-2009, 12:08 PM   #3
Executive Chef
bethzaring's Avatar
Join Date: Apr 2005
Location: Northern New Mexico
Posts: 4,760
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
Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it is the only thing that ever has. Margaret Mead
bethzaring is offline   Reply With Quote
Old 04-15-2009, 12:15 PM   #4
Assistant Cook
Join Date: Apr 2009
Posts: 13
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.
USA Kiwi is offline   Reply With Quote
Old 04-15-2009, 12:21 PM   #5
Certified Pretend Chef
Andy M.'s Avatar
Join Date: Sep 2004
Location: Massachusetts
Posts: 42,476
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.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 04-15-2009, 12:44 PM   #6
Master Chef
luvs's Avatar
Join Date: Aug 2004
Location: da 'burgh
Posts: 9,673
we didn't cook today so me & jake get to cook tacos together tonite! :)
i believe that life would not be complete sans comfy 'ol tee-shirts, the Golden Girls, and the color pink
& rock on, PITTSBURGH-
luvs is offline   Reply With Quote
Old 04-15-2009, 01:47 PM   #7
Head Chef
callie's Avatar
Join Date: Jun 2005
Location: Colorado
Posts: 1,709
Tacos for us, too!
Practice random acts of kindness.

callie is offline   Reply With Quote
Old 04-15-2009, 02:07 PM   #8
Master Chef
luvs's Avatar
Join Date: Aug 2004
Location: da 'burgh
Posts: 9,673
Originally Posted by callie View Post
Tacos for us, too!
the 2 peas in a pod reunite again!!!!! hi, cal!
i believe that life would not be complete sans comfy 'ol tee-shirts, the Golden Girls, and the color pink
& rock on, PITTSBURGH-
luvs is offline   Reply With Quote
Old 04-15-2009, 02:44 PM   #9
Head Chef
Join Date: Sep 2004
Location: USA,Maryland
Posts: 1,189
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.
"You wouldn't know a diamond if you held it in your hand. The things you think are precious I can't understand" STEELY DAN.
JohnL is offline   Reply With Quote
Old 04-15-2009, 02:48 PM   #10
Chef Extraordinaire
babetoo's Avatar
Join Date: Dec 2007
Location: escondido, calif. near san diego
Posts: 14,341
talpita pan grilled, baked potato, and fresh asparagus.

"life isn't about how to survive the storm but how to dance in the rain"
babetoo is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:01 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.