Chicken w/Apples: Poulet aux Pommes - meat
Posted by : Beth Greenfeld
Pat Gold was a friend of mine, and she died about a year and
a half ago. She worked very hard to help create this
newsgroup. I am thrilled to be able to present some of the
recipes she collected, as a memorial to her.
2 ounces 50 g (1/8 cup) matza cake meal
1 teaspoon salt
1/4 teaspoon white pepper
2 ounces (50 g or 1/4 cup) margarine
2 tablespoons oil
4 ounces (125 g) shallots or spring onion bulbs (scallions)
3 large Cox's Orange Pippin or Golden Delicious Apples
1 pint (574 ml or 2-1/2 cups) good chicken stock
10 fluid ounces (273 ml or 1-1/4 cups dry white wine)*
2 teaspoons lemon juice
Spring of parsley
2 large apples
1 ounce (925g or 2 tablespoons caster (superfine) sugar
1 ounce (25g or 1/4 cup) toasted fine almonds
*Use Passover wine if making for Passover or use an extra 10
fluid ounces (275ml or 1-1/2 cups) chicken stock.
1. Preheat the oven to Gas No. 5 (375 F /190 C).
2. Skin the chicken joints and toss in a bag with the seasoned
cake meal to coat them evenly. Cook until a pale gold all
over in the hot margarine and oil, then add the chopped
shallots or spring onions to the pan and continue to cook
until the chicken is a rich golden brown and the onions are
soft and colored also. (The chickens may need to be cooked
in 2 batches.)
3. Transfer to a large casserole or roasting tin in which
the chicken pieces can lie side by side. Peel and core and
dice the 3 apples roughly, then add to the drippimgs in the
pan, together, with the hot chicken stock and the wine, the
lemon juice and the parsley spring. Stir well to incorporate
any brown bits on the bottom of the pan, then pour over the
chicken joints, cover with a lid or foil, and cook in the
oven for 15 minutes, until the sauce is beginning to bubble.
Turn down to Gas No. 3 (324-degrees F./ 160 degrees C) and
cook for a further 25 minutes, utnil the chicken is tender
when pierced with a knife.
4. Lift the chicken onto a heatproof serving dish, put all
the cooking liquid into the blender or food processor and
process until absolutely smooth (or push through a sieve).
Pour into a saucepan and boil rapidly for 2 or 3 minutes,
until it is thick enough to coat the back of a spoon, then
spoon over the chicken, coating the pieces completely.
5. To prepare the garnish, peel, core, and cut the other two
apples into 8, then saute gently in the margarine, sprinkling
with the sugar and almonds and cooking until the slices are
tender and carmelized. Garnish the chicken with the apples
and serve with new potatoes.
6. This can be made and refrigerated up to 48 hours beforehand,
or it can be frozen for later. Leave the ready-to-serve
casserole in a slow oven, Gas No.2 (300 F/150 C), during the
first part of the service and as the meal commences, turn
the oven up to Gas No.4 (359 F/180 C) and put in the apple
garnish to reheat as well.
Both should be covered and the idea is to reheat them to
steaming point only, so that they do not overcook.
Source: The New Complete International Jewish Cookbook
by Evelyn Rose
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