To serve 4.
3 lb frying chicken, cut up
4 Tbsp of vegetable oil
16 peeled small white onions
4 Tbsp of unsalted butter
Salt and freshly ground black pepper
2 bay leaves
1 Tbsp of lemon juice
1 nine-ounce package of frozen artichoke hearts, defrosted and drained
1/2 cup of chicken stock
- In a heavy skillet, brown the chicken in the oil a few pieces at a time.
- As the pieces becomes a rich golden brown, remove them to a plate.
- Discard the fat in the skillet and add 2 Tbsp of butter.
- Add the onions and cook them as lightly and evenly as possible for a few minutes.
- Return the chicken to the skillet.
- Season with salt and pepper, throw in the bay leaves and cook slowly for 1/2 hour, basting occasionally.
- Meanwhile melt the remaining 2 Tbsp of butter in another skillet and add the lemon.
- Put the artichoke hearts in and toss them in the lemon butter until they are coated.
- Season with salt and pepper.
- Add to the skillet with the chicken 15 minutes before the end of cooking.
- Remove the chicken from the skillet and arrange on a warm plate with the onions and artichoke hearts around it.
- Discard the bay leaves.
- Pour the chicken stock in the skillet and deglaze.
- Boil down until the sauce is reduced to a syrupy consistency.
- Pour over the chicken and serve at once.
Serves 4 to 6 people.
1 package of frozen artichoke hearts
1 package of frozen peas
1 package of fresh mushrooms
4 large carrots
1 large onion
1 handful of string beans
1/2 c pancetta (petit salé), cooked
1 Cup of chicken broth
Salt and pepper
- Dice zucchini, mushrooms, carrots, onion, and string beans.
- Leave artichokes and peas whole.
- Place vegetables into an earthenware or ceramic dish, mixing them with olive oil, chicken broth, and pancetta.
- Season to taste.
- Cook covered for one hour at 350F and another hour at 325F (uncovered to reduce liquid if necessary).
For 6 or 8 artichoke bottoms.
1/2 cup of flour
1 quart of cold water
2 Tbsp of lemon juice
1-1/2 tsp of salt
- Put the flour in a saucepan and beat in a bit of cold water to make a smooth paste.
- Then beat in the rest of the water, the lemon juice and the salt.
- Bring to a boil and simmer for 5 minutes.
- Add the artichokes.
- Bring liquid to the boil again and cook for 30 to 40 minutes at a simmer or until tender.
- Allow them to cool in the liquid.
- If they are to be refrigerated for a day or two, cover the water with a film of oil.
- Remove the artichokes from the cooking liquid and rinse under cold water.
- Delicately scoop out the choke with a spoon and trim off any remaining leaf ends.
Sauce au crabe
1 cup of crab meat
2 Tbsp of butter
1 onion, sliced
1 green pepper, sliced
1 red pepper, sliced
2 Tbsp of butter
2 Tbsp of flour
enough milk to make a creamy sauce
- Cook the onions in the butter until barely brown.
- Add the green pepper then the red pepper. Reserve.
- In saucepan melt the butter, add the flour and mix while cooking on medium heat.
- Add the milk slowly and bring to a boil.
- Add the vegetables and the crab meat to the sauce.
- Roll some pastry dough cut it into small squares and fill each square with the filling.
- Cover each turnover with an egg wash (1 egg beaten with some water).
- Cook on a cookie sheet at 400°F until golden.
This is a salad made with different vegetables, raw or cooked, each kept separate, but served together in the same dish. You can include:
- Asparagus tips, artichoke hearts or green beans – cooked and sprinkled with a vinaigrette to which you have added pepper, some finely chopped shallots, tarragon, and a little garlic and parsley.
- Raw Savoy cabbage or red cabbage – sliced thin and sprinkled with the above dressing.
- Sticks of celery – remove all the strings and serve raw, sprinkle with lemon juice, salt and pepper.
- Raw button mushrooms – finely sliced and sprinkle with lemon juice. Dress with heavy cream flavored with mustard and seasoned with salt and pepper.
- Cucumbers – marinated with vinegar and salt, drained. Dress with sour cream and fresh dill.
Roast 1 or 2 cups of walnuts in a 400°F oven for 8 minutes. Chop coarsely and sprinkle in the various dressings.
There are many variations of this salad, but the classic one has only the ingredients listed below. Principally a spring or summer salad, it uses the freshest raw vegetables when they are ripe and abundant.
6 ripe but firm tomatoes
1 cucumber, partly peeled and sliced
1 head of Boston lettuce or Bibb or red leaf
1/2 lb of fresh lima beans (don’t use if not fresh)
6 small purple artichokes (or marinated artichokes)
1 fennel bulb, sliced in ¼ inch strips
2 green peppers (Italian preferably) seeded and sliced
1 spanish onion, sliced
a handful of radishes
4 hard boiled eggs, cut in half lengthwise
10 anchovy fillets
handful of small black olives
Chapons (stale bread brushed with garlic)
fresh basil, garlic
- Wash and quarter the tomatoes, salt lightly and drain for 10 minutes.
- Peel and slice the cucumber, drain on paper towel for 10 minutes.
- Prepare the other vegetables and the eggs, anchovy fillets and olives.
- Prepare the chapons.
- To make the vinaigrette, mix 1 part vinegar and 3 parts olive oil. Add the garlic and the basil.
- Arrange the vegetables on a shallow dish, surround with lettuce leaves and chapons.
- Pour the vinaigrette over it.
- Toss gently just before serving.