Chicken Saint Pierre

This week, I though I would share a couple of recipes features on the menus of restaurants participating in COOLinary. Let's start with one form Galatoire"s

2 large ripe tomatoes

1 fryer chicken, cut into 8 pieces

1 teaspoon salt, plus additional to taste

Freshly ground black pepper to taste

2 tablespoons butter

8 ounces button mushrooms, sliced (about 2 cups)

1/4 cup finely sliced scallions (white and green parts)

2 tablespoons garlic

1 teaspoon cayenne pepper

1/2 cup white wine

2 cups chicken stock

Preheat oven to 400℉.

Bring 1 quart of water to a boil in a medium saucepan. Blanch the tomatoes in the water about 1 minute, just until the skin breaks. Remove the hot tomatoes from the water and drain. Allow to cool for 10 minutes, then pull off the skin and discard it. Seed and coarsely dice the tomatoes, then set them aside.

Rinse the chicken pieces, dry thoroughly, and season generously with salt and black pepper. Place the pieces in a large baking dish and bake for approximately 30 minutes, until the skin is golden brown, turning pieces after 15 minutes.

While the chicken is baking, begin preparing the Saint Pierre sauce. In a large sauté pan over high heat, melt the butter. Add the mushrooms and sauté for 2 minutes, or until tender. Add the scallions and tomatoes and sauté for 2 to 3 minutes, until the tomatoes begin to stick to the pan. Add the garlic, 1 teaspoon salt, and the cayenne pepper and toss briefly. Deglaze the pan with the wine. Sauté for 2 minutes to cook some of the wine off, and add the chicken stock. Simmer over high heat for 4 to 5 minutes, allowing the mixture to reduce slightly and the flavors to combine.

Remove chicken from the oven and add it to the Saint Pierre sauce. Simmer the chicken in the sauce for 3 to 4 additional minutes. Serve at once.

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Enjoy!!!

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Good Cooking, Good Eating and Good Living!!!