A succulent yet easy-to-make dish, Poulet Brandade (poo-lay brahn-dad) may be served with Brussels Sprouts Creole and Duchess Potatoes really excellent meal. A well-chilled white Burgundy wine, such as Montrachet would be a good accom- paniment.
1×4 lb. chicken, cut into serving pieces
1 teaspoon salt
1 teaspoon black pepper
2 oz. butter
2 shallots, finely chopped
2 garlic cloves, crushed
4 fl. oz. dry white wine
2 fl. oz. brandy
Rub the chicken pieces all over with the salt and pepper and set aside.
In a deep, large frying-pan, melt the butter over moderate heat. When the foam subsides, add the shallots and garlic and cook, stirring occasionally, for 3 to 4 minutes or until the shallots are soft and translucent but not brown. Add the chicken pieces to the pan and cook, stirring and turning occasionally, for 8 to 10 minutes or until they are evenly browned.
Pour over the wine and brandy and bring the liquid to the boil, stirring occasionally. Reduce the heat to low, cover the pan and simmer the chicken for 20 to 25 minutes or until it is tender.
Using tongs, transfer the chicken pieces to a warmed serving dish. Keep warm while you finish the sauce.
Strain the pan liquid into a small saucepan and bring to the boil over high heat. Boil the sauce for 5 minutes or until it has reduced by about half.
Remove the pan from the heat and pour the sauce over the chicken. Serve at once.