Chicken In The Pot With Carrots, Mushrooms And Thyme
chicken, indian, quick
1 chicken (3-4 lb), rinsed patted dry; , cut in 8 pcs
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon butter
1 tablespoon vegetable oil
1 large onion(s), sliced or
2 medium leeks, rinsed and quartered
4 medium carrots halved crosswise then halve; d lengthwise
8 oz mushrooms cleaned and halved
3 large thyme sprigs (1 1/2 ts) or
1/2 teaspoon dried thyme
1/2 cup dry white wine
1. Sprinkle chicken with salt and pepper. Heat butter and oil in 12-inch saut pan over medium-high heat. When butter foam subsides, add chicken; saut until browned on both sides, moving around to brown evenly, 10-15 minutes. Remove from pan and set aside.
2. Discard all but a thin film of fat from the pan. Add onion, carrots, and mushrooms; saut, stirring frequently to prevent scorching, until pan juices evaporate, 4-5 minutes.
3. Return chicken and accumulated juices to pan, moving vegetables to top. Add thyme and wine; bring to boil. Lower heat, cover and barely simmer until chicken is cooked through, basting three or for times, about 25 minutes. Place portion of chicken on each plate; top with vegetables. Ladle juices over both chicken and vegetables and/or accompanying starch (rice pilaf makes a nice accompaniment) and serve.
Chicken in the Pot with Tomatoes, Black Olives, and Capers : omit carrots : add 1 garlic clove(s), minced, once pan juices have evaporated : once chicken is returned to pan add : 1 can (28oz) plum tomatoes, drained, halved, seeded and coarsely chopped : 3 tbs each minced fresh parsley and basil leaves : 1/2 cup black olives, pitted and coarsely chopped : 2 ts drained capers : substitute hearty red wine for white and decrease wine to 1/4 cup
Chicken in the Pot with Turnips and North African Spices : substitute 2 turnips, sliced -inch thick, then cut into -inch strips : for the mushrooms : add 1 garlic clove(s), minced, once pan juices have evaporated : once chicken is returned to pan add : 1/4 ts cayenne pepper : 1/4 ts ground cumin : 1/4 ts ground cinnamon : 1/8 ts ground coriander : 1 cup cooked chickpeas : substitute 1/2 cup chickpea cooking liquid for the wine
Chicken in the Pot with Potatoes and Indian Spices : substitute 3 medium potatoes, peeled and cut into 1-inch chunks : for the mushrooms : once pan juices have evaporated add : 2 garlic clove(s), minced and 1 tb fresh ginger, minced : once chicken is returned to pan add : 1 ts ground cumin : 1/2 ts ground turmeric : 1/2 ts ground coriander : 1/8 ts cayenne pepper : a pinch of ground cinnamon and : 1/4 ts salt : substitute 1/2 cup plain yogurt mixed with 1/3 cup chicken stock : for the wine : rather than bring liquid to a boil, bring it barely to simmer : add 1 cup thawed frozen peas in last 3 minutes of cooking
Cook's Illustrated October 1995
Yield: 4 servings