Saturday, March 15, 2008

Mom knows best: Vintage Chicken

There are some things in life that just feel so know, those special things that just make you feel good. A pile of blankets on top of you as you snuggle in bed on a chilly late winter morning. A conversation with a trusted old friend. The soft feel of our dog Chopper's fur after he's just had a bath. Spending $80,000 on hookers over a six month span if you're the governor of major northeastern state. Everyone has their thing that does it. Mine of course tend to skew heavily toward the food side of the comfort scale. Luckily most of my friends feel the same way, and so it was that w and I found ourselves over at our good friends J&K's house a couple of nights ago, where they put together a fabulous meal. I'm always so glad I have the friends I do. Everyone in our circle, without exception, is a great cook. Talk about comfort. No need to lie about how good that overcooked pork loin was. Anyway, J made a fantastic braised chicken dish that his mother used to make when he was a kid. He still uses her original hand-typed recipe card. Recipe, I LOVE the old school! When I asked him what was for dinner, he said "Vintage chicken". Hm....okay. I emailed him back saying that while I had ultimate faith in his culinary prowess, that would usually be two words..."vintage" and "chicken"...that I don't like to see together. He assured me it referred to the wine that goes in the dish, not the bird...he was kind enough not to add "dumbass!" All I know is one bite of this dish (served over egg noodles) and you'll be having visions of mom, home, warmth....and a very satisfied belly!

Our host providing for our happiness!

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Vintage Chicken
courtesy of J's mom

4 or 5 meaty pieces of frying chicken
2 tablespoons flour
1 teaspoon garlic salt
1/4 teaspoon dried rosemary
6 tablespoons butter (divided in to 4 and 2 tblsp. portions)
3/4 cup dry white wine
1/4 cup minced scallion
1 cup sliced crimini mushrooms
2 tablespoons chopped Italian parsley

Mix flour, garlic salt, and rosemary in a small bowl. Dust chicken pieces with flour mix. Heat 4 tablespoons butter in heavy skillet, brown chicken pieces until golden on all sides. Add 3/4 cup white wine, turn heat to low and simmer for 15-20 minutes. Meanwhile, sauté scallion and mushrooms in 2 tablespoons butter until soft. Add to chicken, cover and continue cooking for 10 minutes more. Only a very small amount of pan gravy will remain. Add a small amount of chicken stock to boost the sauce if needed. Serve chicken topped with pan gravy and sprinkle with parsley.
cooks note: j served this with egg noodles (pappardelle to be specific). It would also rock with mashed potatoes.


Kathleen Bauer said...

Thanks for providing for all our happiness by procuring the recipe!

sue saracco said...

j's mom checking in. what fun to see that 'ole reliable "vintage chicken" still tickling palates!! found the original recipe from the Oct. 1962 SF Chronicle - still hanging in there after all these years - as are we! great blog - i'll enjoy catching up on past posts. sue