Braised Chicken With Mushrooms And Almonds

Serves 6
Recipe By: Ann Burrell


1 Extra-virgin olive oil
8 chicken thighs
Kosher salt
1/2 lbs pancetta -- cut into 1/2-inch dice
2 larg eonions -- julienned
Pinch crushed red pepper flakes
4 clove garlic -- smashed
2 lbs assorted mushrooms -- such as shiitake, oyster or cremini,
cleaned and sliced
2 cup dry white wine
4 to 6 cups chicken stock
1 bundle thyme
4 bay leaves
1/2 cup whole blanched almonds -- toasted
Sauteed Haricots Verts -- recipe follows
Chopped chives -- for garnish


Coat a large, wide, deep pan with olive oil and bring to a high heat.
Pat the chicken skin dry with paper towels and season generously with
salt. Add chicken skin side down to the pan. You should hear a big
sizzle as the thighs hit the pan. Do not try to move the chicken, the
skin will stick itself to the bottom of the pan and will unstick
itself when it is ready. If the pan is smoking excessively turn the
burner down and continue to cook. When the skin is brown and crispy,
turn the chicken over and brown it on the other side. Remove the
chicken from the pan and reserve.

Lower the heat if you have not already done so and ditch most of the
excess fat. Add the pancetta and brown. When the pancetta has started
to get brown and crispy add the onions. Season with salt and crushed
red pepper and sweat over medium heat for 7 to 8 minutes. Add the
garlic and cook for another 1 to 2 minutes. Add the mushrooms, season
with salt and saute for 3 to 4 minutes or until they release their
juices. Add the wine and reduce by half. Return the chicken to the
pan. Add chicken stock to almost cover the chicken. Add the thyme and
bay leaves. Bring to a boil and reduce to a simmer. Simmer the chicken
for 30 to 35 minutes. Add more chicken stock, if needed.\

While the chicken is cooking puree the almonds in the food processor.
Drizzle in a little olive oil while the machine is running to make
this a loose paste. Season with salt and reserve.
Once the chicken has cooked for 30 to 35 minutes, remove it from the
pan and reserve. Taste the sauce for seasoning and stir in the almond
puree. Bring to a boil and reduce to a simmer to thicken the sauce, if
needed. The almond puree will help to thicken the sauce and to make it
very rich.

Serve the chicken over Sauteed Haricots Verts or your favorite green
vegetable. Spoon the mushroom almond sauce over and garnish with
chopped chives.

Sauteed Haricots Verts:

1/2 pound haricots verts (baby string beans), stem ends removed
Extra-virgin olive oil
2 garlic cloves, smashed
Pinch crushed red pepper flakes
Kosher salt

Bring a large pot of well salted water to a boil. Set up a bowl of
well salted ice water for shocking.

Add the beans to the boiling water and cook until the beans are tender
but still toothsome about 5 to 7 minutes. Remove from the boiling
water and place immediately into the salted ice water. Once the beans
are cool, remove them from the water and set aside until ready to use.

Coat a large saute pan with olive oil. Add the garlic and the crushed
red pepper and bring to a medium-high heat. When the garlic has become
golden and very aromatic, remove it and discard. It has fulfilled its
garlic destiny. Add the beans to the pan and saute until they are hot
and coated with oil. Season with salt and serve right away.

Yield: 4 servings

Ann Burrell recipe
Here's her show's url on FoodTV.
<http://www.foodnetwork.com/secrets-of-a-restaurant-chef/index.html>

http://www.terrypogue.com/Terry

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