My mother was visiting recently, and was able to see first-hand that I've gotten braver -- if not better -- about cooking. She said she'd recently pulled out a cookbook she's had for years, called "Les Recettes de la Table Alsacienne," and found simple recipe for chicken in Reisling wine. So she translated and sent me the recipe.
(Alsace is an area in northeastern France that her mother's family was from, one changed hands between France and Germany several times between the 17th and 20th century. It also boasts the origins of Alsatian dogs, more commonly known as German Shepherds.)
I'm not only not a foodie, but I'm really not a wine-y either (whiny, yes). But I love cooking in wine, and this recipe has a bonus ingredient: brandy! I've recently learned that Reisling and Gewurztraminer wines are sufficiently sweet for my crude palette to enjoy, so it was a good excuse to find some Reisling. (Besides, I can't pronounce Gewurzt....in fact, I can't spell it either.)
I used a bone-in skin-on whole chicken in parts from Trader Joe's...though I suspect they mix-n-match the parts a little: I've never heard of a chicken with three drumsticks!
Of course, I had to use my hefty 12" Le Creuset skillet, but it was perfect for the jobs of sauteeing, then cooking covered in wine.
The best part is: the chef gets to do the most enviable step of flamber -- sprinkle your fare in brandy then set it on fire!! STAND BACK! The initial flame is really rather explosive, and I was surprised to see blue flame, though it settled down to yellow and extinguished itself quickly.
OK, now that was fun! My sons were shocked, though my older one recovered quickly and then complained that I'd just burnt their dinner. Actually, I'm not sure what the flamber step really does, aside from take off your eyebrows.
The rest was easy, though making a sauce at the end clearly assumes you've been making sauces since you were a little girl taught by your Alsatian grandmother. Reduce the cooking liquid, thicken with with a little heavy cream and flour. Simple, right? Not for me. Mine turned out lumpy (whisk notwithstanding), and when it cooled, it separated into one lumpy part and one greasy part.
Still, this was very tasty, as one just can't go wrong with wine, mushrooms and shallots. And, surprisingly simple, though tricky at the end if your sauce experience doesn't extend beyond jar-opening. Next time, I'll channel my Alsatian ancestors...or call my Mom.
No comments:
Post a Comment