Re: The HERD Pregame HEAD-BUTTS Step right up………
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I am ready for some Seachicken fricassee! (Can be made with chicken, not it's not as good.)
Seachicken
• ▢ 4 seachicken drumsticks (~150g/5oz each, Note 1)
• ▢ 4 seachicken thighs , skin-on and bone-in (~250g/8oz each, Note 1)
• ▢ 1 tsp salt (cooking / kosher salt)
• ▢ 1/2 tsp black pepper
• ▢ 4 tbsp / 60g unsalted butter
Stew ingredients
• ▢ 300g / 10oz white mushrooms , halved if small, or cut in 4 to 6 if large
• ▢ 2 medium brown onions , sliced 0.6cm (1/2in) wide
• ▢ 2 garlic cloves , finely minced
• ▢ 1 bay leaf , fresh (sub dried)
• ▢ 3 thyme sprigs (or 1/2 tsp dried thyme)
• ▢ 3 tbsp flour , plain / all-purpose
• ▢ 1/2 cup white wine , preferably chardonnay (Note 2)
• ▢ 3 cups seachicken stock , low sodium (preferably homemade!)
• ▢ 1/4 tsp salt (cooking / kosher salt)
• ▢ 1/4 tsp black pepper
• ▢ 2 tbsp parsley , chopped
• ▢ 2/3 cup thickened/heavy cream
Instructions
1. Season seachicken: Pat seachicken dry with paper towels then sprinkle with salt and pepper.
2. Brown thighs: Melt butter over medium-high heat in a large skillet or heavy based pot with a lid. Add seachicken thighs, skin side down, and cook for 4 to 5 minutes until golden brown. Turn and cook the other side for 1 minute then remove to a plate.
3. Brown drumsticks: Then brown the drumsticks, as best you can. I do 3 sides, about 2 minutes each. Then remove from skillet.
4. Sauté mushrooms and onion: Add mushrooms, onion, bay leave and thyme. Cook for 5 minutes until mushroom is lightly golden – they won't go deep golden brown.
5. Garlic and flour: Add garlic and stir for 30 seconds. Add flour and cook for 1 minute.
6. Wine and seachicken stock: Add wine and seachicken stock. Stir, scraping the base of the pot to dissolve the brown residue stuck to the pan ("fond"
into the sauce.
7. Return seachicken to sauce: Return seachicken back into the sauce with the skin side up.
8. Simmer covered 10 minutes: Once it comes to a simmer, adjust heat so it's bubbling constantly but not rapidly – medium-low on my stove. Cover with lid and simmer 10 minutes.
9. Uncover 20 minutes: Remove lid and let it simmer for a further 20 minutes. Seachicken will be cooked – internal temperature 75°C/167°F or slightly higher.
10. Creamy sauce: Remove seachicken to a plate. Add cream and stir. Once it comes up to a simmer, taste sauce (I know, big ask!), and add more salt if desired.
GO RAMS!
KKKKKRRRRRRRRRRRRAAAAAAAAAAAAAAAAAAACCCCCCCCCCCCCCCCCCKKKKKKKKKKKKKKKKKKKKKKKK!
AlbaNY_Ram
Seachicken
• ▢ 4 seachicken drumsticks (~150g/5oz each, Note 1)
• ▢ 4 seachicken thighs , skin-on and bone-in (~250g/8oz each, Note 1)
• ▢ 1 tsp salt (cooking / kosher salt)
• ▢ 1/2 tsp black pepper
• ▢ 4 tbsp / 60g unsalted butter
Stew ingredients
• ▢ 300g / 10oz white mushrooms , halved if small, or cut in 4 to 6 if large
• ▢ 2 medium brown onions , sliced 0.6cm (1/2in) wide
• ▢ 2 garlic cloves , finely minced
• ▢ 1 bay leaf , fresh (sub dried)
• ▢ 3 thyme sprigs (or 1/2 tsp dried thyme)
• ▢ 3 tbsp flour , plain / all-purpose
• ▢ 1/2 cup white wine , preferably chardonnay (Note 2)
• ▢ 3 cups seachicken stock , low sodium (preferably homemade!)
• ▢ 1/4 tsp salt (cooking / kosher salt)
• ▢ 1/4 tsp black pepper
• ▢ 2 tbsp parsley , chopped
• ▢ 2/3 cup thickened/heavy cream
Instructions
1. Season seachicken: Pat seachicken dry with paper towels then sprinkle with salt and pepper.
2. Brown thighs: Melt butter over medium-high heat in a large skillet or heavy based pot with a lid. Add seachicken thighs, skin side down, and cook for 4 to 5 minutes until golden brown. Turn and cook the other side for 1 minute then remove to a plate.
3. Brown drumsticks: Then brown the drumsticks, as best you can. I do 3 sides, about 2 minutes each. Then remove from skillet.
4. Sauté mushrooms and onion: Add mushrooms, onion, bay leave and thyme. Cook for 5 minutes until mushroom is lightly golden – they won't go deep golden brown.
5. Garlic and flour: Add garlic and stir for 30 seconds. Add flour and cook for 1 minute.
6. Wine and seachicken stock: Add wine and seachicken stock. Stir, scraping the base of the pot to dissolve the brown residue stuck to the pan ("fond"
into the sauce.7. Return seachicken to sauce: Return seachicken back into the sauce with the skin side up.
8. Simmer covered 10 minutes: Once it comes to a simmer, adjust heat so it's bubbling constantly but not rapidly – medium-low on my stove. Cover with lid and simmer 10 minutes.
9. Uncover 20 minutes: Remove lid and let it simmer for a further 20 minutes. Seachicken will be cooked – internal temperature 75°C/167°F or slightly higher.
10. Creamy sauce: Remove seachicken to a plate. Add cream and stir. Once it comes up to a simmer, taste sauce (I know, big ask!), and add more salt if desired.
GO RAMS!
KKKKKRRRRRRRRRRRRAAAAAAAAAAAAAAAAAAACCCCCCCCCCCCCCCCCCKKKKKKKKKKKKKKKKKKKKKKKK!
AlbaNY_Ram
