E—Cookbooks International Recipe Sampler

E—Cookbooks International Recipe Sampler

Drain and squeeze dry. Cook them over medium—low heat in the fat remaining in the skillet for about 4 minutes, stirring often.

Discard all the fat from the skillet.

Return the chicken pieces in one layer to the skillet, adding any juices from the plate. Sprinkle with the flour and thyme and turn the pieces to coat. Pour in the wine, bring to the boil, cover and

simmer for 15 minutes, turning the chicken once. Uncover the pan and simmer until the chicken is fork—tender, about 15 minutes more. To make the sauce, first remove the chicken and mushrooms with a slotted spoon to a bowl and cover loosely to keep warm. Degrease the pan juices. Whisk in the Cognac, mushroom liquid and Creme Fraiche. Cook, whisking, over low heat until smooth. The sauce should be just thick enough to coat a spoon. If necessary, whisk

in the beurre manie, 1 teaspoon at a time, to thicken the sauce. Season to taste.

Return the chicken, mushrooms and any liquid in the bowl to the pan. Stir to coat the pieces with the sauce and heat through. Do not let

boil. Spoon chicken and mushrooms onto a serving dish and serve with cooked rice.