Here is another great chicken dish from Galatoire’s. It is a simple dish to prepare with ingredients most kitchens have on hand.
2 large ripe Tomaotes
1 Fryer Chicken, cut into 8 pieces
1 teaspoon Salt plus additional to taste
Freshly ground Black pepper to taste
2 tablespoons Salted Butter
8 ounces Button Mushrooms, sliced (about 2 cups)
1/4 cup finely sliced Scallions (whtie and green parts)
2 tablespoons Minced Garlic
1 teaspoon Cayenne Pepper
1/2 cup White Wine
2 cups Chicken Stock
Preheat oven to 400 degrees.
Bring 1 quart of water to a boil in a medium saucepan. Blamch 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 the 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 tneder. 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 mixture to reduce slightly and the flavors to combine.
Remove the 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.