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Sauteed Chicken With Shallots And Artichoke Hearts
(Poulet Saute a la Bordelaise)
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| What You Need: |
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2˝-to 3-pound frying chicken, cut up
6 tablespoons butter
2 tablespoons vegetable oil
16 to 24 large whole peeled shallots, or 16 one-inch peeled white onions
Salt
Freshly ground black pepper
2 bay leaves
1 teaspoon lemon juice
1 nine-ounce package frozen artichoke hearts, defrosted and drained
˝ cup chicken stock, fresh or canned
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| How To Cook: |
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1. Wash the chicken quickly under cold running water and dry the pieces thoroughly with paper towels; if they are damp, they won't brown well. In a heavy 10- to 12-inch enameled or stainless-steel skillet or saute pan, melt 4 tablespoons of the butter and the 2 tablespoons of oil over moderately high heat. When the foam begins to subside, brown the chicken a few pieces at a time, starting them skin side down and turning them with tongs. As the pieces become a rich golden brown, remove them to a plate.
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2. When all the chicken is browned, add the shallots or onions to the skillet and cook them, shaking the pan to color them lightly and as evenly as possible. Pour off all but a thin film of fat and return the chicken to the skillet. Season with salt and pepper, lay the bay leaves on top and cover the pan. Cook over high heat until the fat splutters. At once reduce the heat and cook the chicken slowly, using a bulb baster or spoon to baste it with pan juices every 7 or 8 minutes.
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3. Meanwhile, melt the remaining 2 tablespoons of butter in an 8- to 10-inchenameled or stainless-steel skillet. When the foam subsides, stir in the lemon juice. Add the artichoke hearts and toss them in the lemon butter until they glisten. Season them with salt, cover the skillet, and cook over low heat for 10 to 15 minutes or until the artichoke hearts are tender.
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4. After the chicken has cooked for about 30 minutes it should be done, and its juices will run yellow when a thigh is pierced with the tip of a sharp knife. Remove the chicken from the skillet and arrange the pieces attractively on a large heated platter with the shallots or white onions and the artichoke hearts around them. Discard the bay leaves.
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5. Pour the chicken stock into the juices remaining in the skillet and bring to a boil over high heat, scraping in any browned bits clinging to the bottom and sides of the pan. Boil for 2 or 3 minutes until the sauce is reduced to about 1/3 cup. Pour it over the chicken and serve at once.
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6. ALTERNATIVE: If you like, you may cook the artichoke hearts with the chicken. In that case, omit the 2 tablespoons of butter and the lemon juice from the recipe. Add the artichoke hearts to the chicken after it has cooked with the shallots for 15 minutes and baste them well with the pan juices. Cover and cook, basting every 7 or 8 minutes, for 15 minutes longer, or until the chicken is done and the artichoke hearts are tender.
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