Wednesday, April 11, 2007

Chicken Legs in Apple-Peach Gravy, from Sue

I made chicken legs in an apple/peach gravy w/ morels;

garlic, onions, leeks, olive oil, Kosher salt, apple, dried apricot, potatoes, chicken stock, bay leaf, celery flakes, sherry vinegar, sugar, cornstarch.

First I grilled the chick legs to seal in the juice (I don't know if this was actually necessary, but I did it anyway. The more dishes I dirty, the more proficient I feel)

In a large saute pan cook the garlic/onions/leeks in olive oil w/ a little Kosher salt. Add stock and bay leaf and simmer. Add the rest of the ingredients except the sugar. Let simmer until the apples start to get soft. Place sauce and chick legs in large pan and place in oven set to 375*. Cook until chick is done. Remove chick from pan and strain remaining liquid (arrange the solid pieces on serving plate) reserving it in a sauce pan. Place taters in a pan and bake a little while longer until done (you may want to broil them for a couple of minutes so they get crispy). In the mean time heat up sauce and slowly add corn starch (that has already been diluted in icewater) until you reach the gravy consistency you desire. Add sugar if you need it and then drizzle over chick & everything else.

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