Ragout of Chicken

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            FOOD FUNNY
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Reader Amy Dobek writes, "I love cooking with wine. Sometimes
I even put it in the food."

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            TODAY'S RECIPE
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Julia Child displays her classic French training with this dish.

All recipes this week are adapted from "The Way to Cook" by Julia
Child. It is available from Amazon.com in hardcover at
http://www.amazon.com/exec/obidos/ASIN/0394532643/worldwiderecipes
and in paperback at
http://www.amazon.com/exec/obidos/ASIN/0679747656/worldwiderecipes

Ragout of Chicken

2 Tbs (30 ml) butter
1 Tbs (15 ml) olive oil
2-3 lbs (900-1350 g) chicken parts
2-3 large onions, sliced
Salt and freshly ground pepper to taste
1-2 cloves garlic, finely chopped
1 bay (laurel) leaf
1/4 tsp (1 ml) dried thyme
1 large tomato, chopped
3 cups (750 ml) dry red wine
1 cup (250 ml) chicken stock
1 1/2 Tbs (22 ml) all-purpose flour blended to a paste with
1 1/2 Tbs (22 ml) butter
Chopped parsley for garnish

Heat the butter and oil in a large heavy pot over high heat and
brown the chicken pieces on all sides. Remove the chicken to
a plate and, in the same pot, cook the onions until lightly browned,
10 to 15 minutes. Season the chicken with salt and pepper and
return it to the pot. Add the garlic, bay leaf, thyme, tomato, wine,
and chicken stock and bring to a boil. Reduce the heat and simmer
tightly covered until the chicken is cooked through, about 20
minutes. Transfer the chicken pieces to a serving platter. Skim off
and discard as much fat as possible from the liquid in the pot. Stir
the flour mixture into the liquid, stirring to thicken it slightly. Spoon
the sauce over the chicken and garnish with chopped parsley.
Serves 4 to 6.
Received on Thu Oct 20 06:31:23 2005