De Pays Pomme Verts Cidre Poulet avec Galette dePommes de Terre
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Main:8 of each Chicken drumsticks & thighs ( for this recipe, we are leaving these intact! )1 pkg Canadian Bacon, cut into1inch pcs1 tbsp olive oil16 pearl onions1 lb baby carrots4 small Green Apples ( Granny Smith ) peeled & cut into quarters6 oz spiced apple cider ( nutmeg & cinnamon..fresh ground excellent for this )4 lg Yellow bell peppers..seeded & quartered1/2 c cider vinegar1.5c of low sodium chicken stockSea Salt & Fresh Ground Pepper to taste8 Parsley sprigs for garnish( Prep - tops 10 min...Coooking...40min ) Galette de Pommes de Terre4 lb of red potatoes, washed, skin on...sliced thinly!1c onion...diced fine8 slices DBL Smoked Cdn Bacon, cut into 1 inch segments4 tbsp Canola oilSea salt & fresh ground black pepper to taste.( this guy takes 55 min. to cook / only 10 to prep )
8 marvelous portions of excellent French Bistro fare.
The Main: #1. Season all chicken pieces completely. Using a large or 2 med skillets / saute pans etc. ( pre-heated ) add, in order, olive oil, bacon segments & then chicken...brown thoroughly & cook 3/4 thru. Remove from pan(s) & set aside. #2. Immediately pop pearl onions, carrot, garlic & thyme into these pan juices & saute until just soft. Pop in the apple wedges & yellow bell pepper sections & continue sauting until these become soft #3. Make Room! Add back in the chichen pieces + the cider & chicken stock and simmer gently for an additional 10 minutes.
The side:
#1. In a pre-heated 12 inch cast iron ( ok...Stainless Steel if you must ) skillet, saute the bacon until browned & crisp. #2. Pop the onions into this lovely setting & cook until translucent...but not brown. ( may take 3 -5 min ) Remove from pan, set aside and drain the excess fat from the pan. ( Remember to reserve it!! )
#3. Toss the potatoes with the onion & bacon + 2 tbsp of the oil + freshly ground pepper. Get it all coated nicely. Now let's layer the potato mixture, overlapping & building layers as we go, into our skillet. Medium heat SVP. cover & cook for approx 20 minutes. Remember to shake the pan ocassionally, until the bottom has pleasantly browned. ( Oui, the skillet is perhaps a little heavy...you'll forget that while eating!! ) Slide the now, semi done Galette unto a plate / platter. Add remaining oil to skillet and invert the galette back into the pan. Recover & continue to cook for another 20 minute...uncover ...at this point and contine cooking for a further 10 minutes. Volia! You are done!!
Service: Galette cut into wedges, topped with parsley garnish, chicken pieces & veg arranged & drizzled with a little cider vinegar & some fleur de sel. A reasonable wire to aid the digestion? A full bodied Cahors or Madiran from the Sud-Ouest de France. Ou the Amarone enhanced Auk Island Winery's " Sleeveen!!
Number of Servings: 8
Recipe submitted by SparkPeople user SMOKINGRILLCAFE.
The Main: #1. Season all chicken pieces completely. Using a large or 2 med skillets / saute pans etc. ( pre-heated ) add, in order, olive oil, bacon segments & then chicken...brown thoroughly & cook 3/4 thru. Remove from pan(s) & set aside. #2. Immediately pop pearl onions, carrot, garlic & thyme into these pan juices & saute until just soft. Pop in the apple wedges & yellow bell pepper sections & continue sauting until these become soft #3. Make Room! Add back in the chichen pieces + the cider & chicken stock and simmer gently for an additional 10 minutes.
The side:
#1. In a pre-heated 12 inch cast iron ( ok...Stainless Steel if you must ) skillet, saute the bacon until browned & crisp. #2. Pop the onions into this lovely setting & cook until translucent...but not brown. ( may take 3 -5 min ) Remove from pan, set aside and drain the excess fat from the pan. ( Remember to reserve it!! )
#3. Toss the potatoes with the onion & bacon + 2 tbsp of the oil + freshly ground pepper. Get it all coated nicely. Now let's layer the potato mixture, overlapping & building layers as we go, into our skillet. Medium heat SVP. cover & cook for approx 20 minutes. Remember to shake the pan ocassionally, until the bottom has pleasantly browned. ( Oui, the skillet is perhaps a little heavy...you'll forget that while eating!! ) Slide the now, semi done Galette unto a plate / platter. Add remaining oil to skillet and invert the galette back into the pan. Recover & continue to cook for another 20 minute...uncover ...at this point and contine cooking for a further 10 minutes. Volia! You are done!!
Service: Galette cut into wedges, topped with parsley garnish, chicken pieces & veg arranged & drizzled with a little cider vinegar & some fleur de sel. A reasonable wire to aid the digestion? A full bodied Cahors or Madiran from the Sud-Ouest de France. Ou the Amarone enhanced Auk Island Winery's " Sleeveen!!
Number of Servings: 8
Recipe submitted by SparkPeople user SMOKINGRILLCAFE.
Nutritional Info Amount Per Serving
- Calories: 803.9
- Total Fat: 24.5 g
- Cholesterol: 166.8 mg
- Sodium: 1,864.6 mg
- Total Carbs: 77.4 g
- Dietary Fiber: 10.9 g
- Protein: 66.1 g
Member Reviews
-
KIMHALLMARK
WAY TOO HIGH in calories and sodium, but good in potassium - 11/11/10
Reply from SMOKINGRILLCAFE (11/22/10)
Hi! I appreciate your needed comments. As prev. pointed out I will revisit. On the Vitamin & Minerals side we do knock some of them Out of the Park! I believe that as with many things the complete picture needs to be studied. Many thanks again...pls review other recipes of mine! I look fwd 2 them.