ALSATIAN CHOUCROUTE
Provided by Food Network
Yield 8 servings
Number Of Ingredients 17
Steps:
- Wash sauerkraut thoroughly, put aside. In a rondeau melt the duck fat and saute the onion until tender, add garlic bay leaves, juniper berries and thyme. Saute until golden brown, deglaze with Reisling wine. Add 1/2 of the sauerkraut, place bacon slab and ham shanks in the middle and then top with remaining sauerkraut. Pour chicken stock over making sure it covers the sauerkraut (if not enough, add water). Cover the pan with foil and place in a preheated 350 degrees oven for 1 1/2 hours. Wash red bliss potatoes and steam whole for 30 to 40 minutes. Peel potatoes and set aside. Cut sausages in half and warm in boiling water. Place pork chops in oven to warm. Take sauerkraut out of the oven and remove bacon and ham shanks. Slice the bacon in half. Remove pork chops out of oven. Place sauerkraut in the center of a large oval tray, place all meats around sauerkraut, place bacon and ham shanks, on top of sauerkraut. Place warm potatoes around with the meat, Serve Dijon mustard on the side.
ALSATIAN CHICKEN WITH BEER
Make and share this Alsatian Chicken With Beer recipe from Food.com.
Provided by JackieOhNo!
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Rinse chicken and pat dry. Sprinkle with salt and pepper.
- Heat 1 T. butter and the oil in large heavy skillet over medium-high heat. Add chicken and cook until well browned on all sides, 15-18 minutes. Using slotted spoon, transfer chicken to plate; pour any fat on plate back into skillet.
- Add mushrooms to skillet and cook, stirring occasionally, until light golden, about 3 minutes. Transfer to small plate.
- Pour off fat from skillet, leaving thin film of fat and browned bits. Add shallots to skillet and cook until slightly softened, 30-60 seconds. Pour in beef and 1/4 cup cream. Heat to boiling, scraping sides and bottom of skillet with wooden spoon.
- Return chicken to skillet, cover, and reduce heat. Simmer, turning pieces once, until chicken is tender, about 20 minutes. Transfer chicken to warm serving platter, cover, and keep warm. (Recipe can be prepared in advance up to this point.).
- Skim fat from surface of sauce. Stir in remaining 1/4 cup cream and the mushrooms. Heat to boiling and boil vigorously until sauce is reduce by half. Skim off excess fat if necessary. Stir in mustard, black and cayenne peppers, and any juice from chicken. Taste and adjust seasonings. Remove sauce from heat and whisk in remaining 1 T. butter. Pour sauce over chicken and sprinkle with parsley. Serve hot over buttered noodles.
Nutrition Facts : Calories 790.2, Fat 61.1, SaturatedFat 22.6, Cholesterol 243.2, Sodium 221.8, Carbohydrate 6.6, Fiber 0.6, Sugar 0.9, Protein 46.7
ALSACE CHICKEN
This recipe comes from the Alscace Lorraine region of France and is made with heavy cream and Reisling wine. French beans and garlic mashed potatoes are a must with this rich dish. Because of the cooking time, I recommend using Chicken Thighes (on the bone and skin on)
Provided by martin
Categories Chicken Thigh & Leg
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Melt the butter in a large skillet over high heat and add the chicken thighs skin side down. Cook for about 6-7 minutes until golden brown and turn over and cook for an additional 4-5 minutes.
- Using a metal ladle, warm the brandy quickly and ignite the surface of the brandy using a lighter. Pour the brandy slowly and evenly over the chicken and wait for the flames subside. Be careful not to boil the brandy in the ladle as this boils off the alcohol. Pouring slowly and evenly will avoid "Flare-up"
- Remove chicken and place in a casserole dish. Keep warm.
- Reduce heat to medium and add onions to skillet and cook gently for about 3 minutes. Add mushrooms to pan and cook for a further 4 minutes. Using a slotted spoon, remove onions and mushrooms and place in casserole dish with Chicken.
- Add wine to the pan, bring to a boil and add the mixture to the casserole dish.
- Cook the casserole in the oven uncovered for about an hour and 15 minutes.
- Pour off the liquid into a skillet and keep chicken warm. Reduce the liquid down to about 2 cups. Add cream and salt and pepper to taste and simmer for about 10 minutes.
- Pour mixture over chicken and serve.
Nutrition Facts : Calories 1022.5, Fat 79.2, SaturatedFat 39.8, Cholesterol 326, Sodium 303.6, Carbohydrate 12.6, Fiber 1.1, Sugar 2.6, Protein 36.7
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- Place the chicken into a large dish. Pierce 1-inch slits through the chicken skin into the meat (about 1/2-inch deep. Pour in the beer; add the crushed garlic, stock powder and salt; turn the chicken skin side down; cover with foil and refrigerate for 4-6 hours or overnight for a deeper flavour. (Rotate the chicken once while marinading to ensure an even flavour when baking).
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