MirepoixA whole dish built in one pan around the sauce it makes itself. The best argument in the book for learning to deglaze.
| Time | |
|---|---|
| Servings | 4 |
| Difficulty | Easy |
| Equipment | Wide sauté pan with lid |
- 1200 g — chicken pieces
- 40 g — butter
- 20 ml — olive oil
- 250 g — button mushrooms
- 80 g — shallot
- 200 ml — dry white wine
- 250 g — ripe tomatoes
- 300 ml — brown stock
- 6 g — tarragon
- 10 g — parsley
- 6 g — salt
- Dry the chicken thoroughly and brown it skin-side down in butter and oil, without moving it, for eight minutes. Wet skin steams and never browns; that is the commonest reason the sauce ends up thin.
- Take the chicken out, pour off most of the fat and fry the mushrooms hard until they squeak. Add the shallot for a minute only.
- Deglaze with the wine off the heat, scraping the brown film up, and reduce by two-thirds. Add the tomato and stock, put the chicken back skin-side up and simmer uncovered for twenty-five minutes.
- Lift the chicken onto a warm plate, reduce the sauce to nappe if it needs it, and finish with tarragon and parsley off the heat.
- One serving (1 of 4): chicken pieces 300 g, butter 10 g, olive oil 5 ml, button mushrooms 62.5 g, shallot 20 g, dry white wine 50 ml, ripe tomatoes 62.5 g, brown stock 75 ml, tarragon 1.5 g, parsley 2.5 g, salt 1.5 g
- Double batch (8 servings): chicken pieces 2,400 g, butter 80 g, olive oil 40 ml, button mushrooms 500 g, shallot 160 g, dry white wine 400 ml, ripe tomatoes 500 g, brown stock 600 ml, tarragon 12 g, parsley 20 g, salt 12 g
In the same library
Source · Mirepoix · Auguste Escoffier, Le Guide Culinaire (1907), no. 1958