Sunday, February 19, 2006

Parisian Soul Food

Try this:

1) Brown a small chicken (3 or so pounds) in a pressure cooker. Drain the excess oil.
2) Deglaze with some wine, add some more oil, then add some carrots, celery, and onion. Put the chicken on the vegetables, and put some fresh herbs on top.
3) Pressure cook for 5 minutes per pound of chicken on the high setting.
4) Remove chicken for carving, then puree the vegetables/broth with a stick blender.
5) Put some potatoes, mushrooms, and shallots in the puree, and pressure cook for 6 minutes.

In about 3o minutes, you get a roasted/stewed chicken with chunky vegetables in a pureed vegetable sauce: a good winter meal.

I wonder how it would work with curry and lentils?


At 3:45 PM, Anonymous kc said...

Sounds yummy. How would one adjust this w/o a pressure cooker? Try this recipe for a fabu-licious tomato-based chicken stew.,,FOOD_9936_24785,00.html

At 3:12 AM, Anonymous Anonymous said...

It works perfectly well with curry and lentils, and I used to make something like that when you were young. Reduce the liquid a bit so the lentils absorb it all but still have a bit of texture.

Made up a great chicken dish last night. Sauteed many mushrooms and shallots, (now available at the Monday Market) in butter, then sauteed chunks of boneless chicken breast (no longer worried about bird flu)then threw in smashed garlic bits and juice of two lemons.Cooked for about 10 minutes. Tonight we are going to have the left overs with some lovely golden olives thrown in and a bit more lemon juice. Good to have chicken again.


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