2 whole chickens, quartered |
salt and freshly ground pepper |
2 cups flour, seasoned with 1 tablespoon salt and 1 teaspoon freshly ground black pepper |
1/4 cup olive oil |
2 shallots, finely sliced |
4 cloves garlic, finely chopped |
2 cups albarino white wine |
3 cups chicken stock |
2 tablespoons cold unsalted butter |
2 tablespoons finely chopped fresh tarragon |
1 cup fresh or frozen peas |
mushroom pommes anna |
copyright 1999 bobby flay. all rights reserved. |
3 tablespoons olive oil |
2 shallots, finely chopped |
3 cloves garlic, finely chopped |
1 cup dry white wine |
2 pounds cremini mushrooms, finely chopped |
3 tablespoons finely chopped fresh thyme |
salt and freshly ground pepper |
2 sticks unsalted butter, clarified |
4 large potatoes, peeled and sliced thinly on a mandoline |
salt and pepper |
mushroom duxelle |