Dhanson: /* Preparation */

2022-05-01T18:36:48Z

Preparation

← Older revision		Revision as of 18:36, 1 May 2022
Line 25:		Line 25:
	Preheat the oven to 350. Sprinkle the meat with salt, pepper, and dried thyme. Dredge lightly in flour, shaking off excess. In a Dutch oven large enough to hold all the ingredients comfortably, heat the oil over medium-high heat. Brown pieces on all sides, in batches if necessary. Remove meat from the pan and drain the oil. Using a pastry brush or the back of a spoon, apply a generous coat of mustard to each piece; set aside.		Preheat the oven to 350. Sprinkle the meat with salt, pepper, and dried thyme. Dredge lightly in flour, shaking off excess. In a Dutch oven large enough to hold all the ingredients comfortably, heat the oil over medium-high heat. Brown pieces on all sides, in batches if necessary. Remove meat from the pan and drain the oil. Using a pastry brush or the back of a spoon, apply a generous coat of mustard to each piece; set aside.

	Over medium heat in the same pan, melt the butter. Add the shallots and onions and cook until translucent. Stir in garlic. Add the brandy and 2/3 cup chicken stock, and simmer until slightly reduced. Add the bouquet garni and rosemary. Return the chicken or rabbit pieces to the pan. Cover and cook in the oven for about forty-five minutes, or until an instant-read meat thermometer reads 160 degrees F. Remove the meat and ~~over~~ loosely with foil to keep warm.		Over medium heat in the same pan, melt the butter. Add the shallots and onions and cook until translucent. Stir in garlic. Add the brandy and 2/3 cup chicken stock, and simmer until slightly reduced. Add the bouquet garni and rosemary. Return the chicken or rabbit pieces to the pan. Cover and cook in the oven for about forty-five minutes, or until an instant-read meat thermometer reads 160 degrees F. Remove the meat and cover loosely with foil to keep warm.

	Put the pan on medium heat and bring the pan juices to a simmer for about five minutes, until slightly reduced, skimming off any fat from the surface. (Rabbit is oilier than chicken and will require significant skimming.) Add the remaining two tablespoons of mustard and the cream (if using) and let simmer for seven to ten minutes, until the sauce thickens enough to coat the back of a spoon.		Put the pan on medium heat and bring the pan juices to a simmer for about five minutes, until slightly reduced, skimming off any fat from the surface. (Rabbit is oilier than chicken and will require significant skimming.) Add the remaining two tablespoons of mustard and the cream (if using) and let simmer for seven to ten minutes, until the sauce thickens enough to coat the back of a spoon.

Dhanson: Created page with "{{RecipeSummary |PrepTime=30 min |CookTime=1 hr |Source=''The Sharper Your Knife, The Less You Cry'' by Kathleen Flinn |Yield=6-8 servings |Rating={{Very Good}} }} === Ingredi..."

2014-09-14T02:49:16Z

Created page with "{{RecipeSummary |PrepTime=30 min |CookTime=1 hr |Source=''The Sharper Your Knife, The Less You Cry'' by Kathleen Flinn |Yield=6-8 servings |Rating={{Very Good}} }} === Ingredi..."

New page

{{RecipeSummary
|PrepTime=30 min
|CookTime=1 hr
|Source=''The Sharper Your Knife, The Less You Cry'' by Kathleen Flinn
|Yield=6-8 servings
|Rating={{Very Good}}
}}
=== Ingredients ===
* 2 1/2 lbs rabbit pieces or chicken thighs
* coarse salt & fresh ground pepper
* flour
* 3 T olive oil
* 4 T + 2 T Dijon mustard
* 1 T butter
* 3 shallots, finely chopped (~1/4 cup)
* 1 large onion, finely chopped (~1 1/4 cups)
* 2 cloves garlic, chopped
* 1/3 c brandy
* 2/3 c + 1 c chicken stock
* bouquet garni (parsley, bay leaf tied)
* 4-5 sprigs fresh rosemary or 1 t dried
* 2/3 c heavy cream (optional)

=== Preparation ===
Preheat the oven to 350. Sprinkle the meat with salt, pepper, and dried thyme. Dredge lightly in flour, shaking off excess. In a Dutch oven large enough to hold all the ingredients comfortably, heat the oil over medium-high heat. Brown pieces on all sides, in batches if necessary. Remove meat from the pan and drain the oil. Using a pastry brush or the back of a spoon, apply a generous coat of mustard to each piece; set aside.

Over medium heat in the same pan, melt the butter. Add the shallots and onions and cook until translucent. Stir in garlic. Add the brandy and 2/3 cup chicken stock, and simmer until slightly reduced. Add the bouquet garni and rosemary. Return the chicken or rabbit pieces to the pan. Cover and cook in the oven for about forty-five minutes, or until an instant-read meat thermometer reads 160 degrees F. Remove the meat and over loosely with foil to keep warm.

Put the pan on medium heat and bring the pan juices to a simmer for about five minutes, until slightly reduced, skimming off any fat from the surface. (Rabbit is oilier than chicken and will require significant skimming.) Add the remaining two tablespoons of mustard and the cream (if using) and let simmer for seven to ten minutes, until the sauce thickens enough to coat the back of a spoon.

Once it has thickened, pour sauce through a fine-mesh sieve, pressing it through with a spatula. Check seasonings and adjust, adding salt and pepper to taste. Spoon the sauce over the chicken or rabbit pieces.

[[Category:Chicken]]
[[Category:Rabbit]]
[[Category:Main Dish]]

Poulet a la Moutarde - Revision history

Dhanson: /* Preparation */

Dhanson: Created page with "{{RecipeSummary |PrepTime=30 min |CookTime=1 hr |Source=''The Sharper Your Knife, The Less You Cry'' by Kathleen Flinn |Yield=6-8 servings |Rating={{Very Good}} }} === Ingredi..."