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Chicken With Chanterelles and Pearl Onions
http://smittenkitchen.com/blog/2007/11/chicken-with-chanterelles-a...
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Photo © Deb Perelman
Ingredients
categorized
original
1 chicken (3 1/2 pounds), cut into 8 pieces, skin on
Salt and freshly ground black pepper
2 medium onions, cut into 1/8-inch-thick slices
2 cloves garlic, peeled and slightly crushed
40 sprigs fresh thyme, 3 to 4 bunches
2 dried bay leaves
2 sprigs fresh rosemary
2 cups Riesling wine
1 1/2 cups Homemade Chicken Stock, or low-sodium canned chicken broth, skimmed of fat
3 tablespoons unsalted butter
5 ounces red pearl onions, peeled and halved (about 1 cup)
1/2 pound fresh wild mushrooms, such as chanterelle, cleaned, trimmed, and cut into 1-inch pieces
1/4 cup Madeira wine
5 teaspoons grainy mustard
10 strips best-quality bacon
Ingredients
categorized
original
This recipe is
gluten-free
(some ingredients require gluten-free brands)
Produce
Bay leaves, dried
(
2
)
Garlic
(
2
cloves
)
Mushrooms, fresh wild
(
1/2
pound
)
Onions, cut into 1/8-inch-thick slices, medium
(
2
)
Pearl onions, red
(
5
ounces
)
Rosemary, fresh
(
2
sprigs
)
Thyme, fresh
(
40
sprigs
)
Meat
Bacon, best-quality
(
10
strips
)
Chicken (3 1/2 pounds)
(
1
)
Canned Goods
Chicken stock, Homemade
(
1 1/2
cups
)
Condiments
Mustard, grainy
(
5
teaspoons
)
Cooking & Baking
Salt and freshly ground black pepper
(
1
)
Dairy
Butter, unsalted
(
3
tablespoons
)
Beer, Wine & Liquor
Madeira wine
(
1/4
cup
)
Riesling wine
(
2
cups
)
Preparation
Read recipe preparation on
smittenkitchen.com
Smitten Kitchen
smittenkitchen.com
All 724 recipes
Social Stats
31.8
Rating
1-100
1
Tweets
11
Facebook
Shares
1
StumbleUpon
Views
48
PinterestPins
Recipe Stats
Published November 9, 2007 (5 years ago).
8 people saved this recipe.
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