Monday, April 16, 2012

Rosemary Lemon Braised Chicken with Cold Asparagus Salad - Adapted from Epicurious

Start by dredging the chicken thighs in seasoned flour and browning them in 3T olive oil. When they are golden brown add 3 sprigs fresh rosmary, a bay leaf, 1/2 small lemon, quartered and 1C dry white wine and two chunked up link sausages. Cover and place in a 250 degree oven for about 2-1/2 hr. until the chicken is fork tender.
While the chicken is cooking, microwave asparagus spears until they are done to your liking...about 1 min of crisp-tender. Chill them in the refrigerator. Put 1/3C balsamic vinegar and one clove minced garlic in a sauce pan and heat to boiling. Reduce the vinegar by 1/2. Add 3T olive oil and 1T Dijon mustard and cool the mixture to room temperature. Just before serving pour the dressing over the asparagus and top with crumbled bacon and thinly sliced red onion.
When the chicken done remove it and the sausage to a plate and thicken the sauce with 3T corn starch in 1C chicken stock. Serve the sauce over pasta or potatoes.

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