I am having SO much fun reading the Neiman Marcus Cookbook. This one caught my eye this morning as "the kind of comfort food you mom might make." Check it out, but hang with me, it's a loooooooooooooong one, and remember, my changes, additions, or suggestions are denoted by an asterisk * :
(serves 4-6)
For the Tarragon-Mustard Cream:
4 cups low sodium* chicken stock
2 cups heavy cream (don't go see your cardiologist tomorrow*!!)
2 T. cornstarch
4 T. dry white wine
2 T. brown mustard
1/4 cup minced fresh tarragon leaves
For the Casserole:
2 lbs. small Yukon Gold potatoes
8 ounces baby green beans, trimmed
20 baby carrots, peeled
29 pearl onions, peeled
4 boneless, skinless chicken breasts (or 6 thighs*)
1 cup all-purpose flour
Kosher* salt and freshly ground pepper, to taste
3 T. veg. oil, for frying
2 T. butter
1/3 cup minced shallots
1 lb. large button mushrooms or small criminis*, stemmed and quartered
1 cup dry white wine
To prepare the tarragon-mustard cream: Pour the chicken broth and cream into a heavy-bottomed saucepan; stir together, and bring to a simmer over med.-low heat. In a cup, mix the cornstarch and wine (the best way to prevent the cornstarch mixture from becoming lumpy is to add the water gradually and to work it into the cornstarch with your fingers). Slowly add the cornstarch mixture to the cream sauce, stirring constantly with a wire whisk. Add the mustard and continue to simmer for 15-20 mins. longer to allow the flavors to develop and the sauce to thicken. Remove the pan from the heat and set aside. At the point when you are ready to use the sauce, stir in the chopped tarragon.
While the cream sauce is cooking, prepare the casserole. Bring a large saucepan of salted water to boil over high heat and add the potatoes. Turn down the hat to med. and simmer for about 10 mins. or until the potatoes are tender but still offer slight resistance when pierced with a fork. Drain in a colander, let cool, then cup into wedges. Set aside.
Prepare an ice bath in a large bowl. Bring a saucepan of heavily salted water to a boil over high heat, and add the beans, carrots, and pearl onions. Blanch for 3 to 4 mins., or until tender and the beans are bright green; do not overcook. Drain the veggies and transfer to the ice bath to stop the cooking process. When cool, drain again and set aside.
Slice each chicken breast lengthwise into five strips or fingers, and place the flour on a plate. Season the chicken with S&P, dredge several chicken strips at a time in the flour to coat well (shake off excess*), and place on a clean plate. Pour the oil into a large, heavy-bottomed skillet or saute pan and set over med.-high heat. Cook the strips, several at a time, for about 5 mins., turning once or twice, until golden brown and translucent juices appear when pierced with a knife. Remove the chicken strips with tongs and set aside in a large ovenproof casserole or baking dish.
Preheat the oven to 350. Using the same pan that the chicken was cooked in (and without cleaning it), add the butter and set over med.-low heat. Wen melted, add the shallots and saute gently while scraping the bottom of the pan with a wooden spatula. Add the mushrooms and the wine and cook, stirring oft, until all the liquid has evaporated and mushrooms are tender, about 5 mins. Pour the mixture over the chicken in the casserole.
Add the reserved potato wedges to the casserole. Then add the blanched veggies, and gently mix the ingredients to combine. Add the tarragon-mustard sauce and stir to equally distribute it. Bake for 10-15 mins., until heated through. Spoon the casserole onto warm dinner plates or into pasta bowls.
"Now, what do you do with a friend? Well, that's rather simple, you stick by them."
Have FUN today!!!
Love,
MM
No comments:
Post a Comment