Friday, August 15, 2014

Mmmm.  Last night's dinner: Poulet Dubov.  It's a more refined version of my standard, much more 'rustic' Chicken Duval--a dish I created many years ago (while living on Duval street).

4 Chicken Thighs
1/2 Onion
4 cloves fresh Garlic
1c Tomatoes (canned or fresh)
1c Mushrooms
1 small Potato
1/4c Olive oil
2 tbps Sour cream
1/4c Heavy cream
1.5c Chicken stock
Rosemary - sprig, crushed and minced
White wine

Dust the chicken with paprika, kosher salt and fresh ground black pepper, then brown (skin on) in very hot olive oil.  Set aside.

Sweat the onions and garlic in the hot oil.  Add the tomatoes, the rosemary and 1/2 cup of chicken stock.  Reduce on medium heat until tomatoes are super soft.  Add 1/2 cup chicken stock and return the chicken thighs to the pan.

Set on simmer and reduce until cooked down--almost no water left.  Add 1/2 cup white wine, the potato (minced) and some water (if necessary) until the sauce meets the chicken about halfway up.

Set on simmer and cook for 30 minutes, until the potato is reduced to mush. Remove the chicken and use a an electric food mill to blend all the ingredients in the pan until smooth.

 Transfer the sauce to a bowl.  Strain the sauce through a sieve back into the pan.  Discard the mush.  Strain again and discard the mush.

Add another 1/2 cup of chicken stock (or water, depending on taste at this point) and bring it to a low boil, stirring constantly to prevent any sticking.  Allow it to reduce a bit, then add the sour cream and the heavy cream.

Reduce again on low boil with continuous stirring until it's got a nice soft texture.  Add the brandy and do this again.  Add salt and pepper if needed.

Return the chicken to the pan, add the mushrooms and the green onions and cook on very low heat for another 1/2 hour or so.  Don't let the mushrooms get too soggy.

Serve with mashed potatoes or noodles.