Joel's Chicken is the BEST!

Meet Joel. Joel is Marge's (of Marge's Rice fame) husband and is a fabulous cook. When Kal and I are invited for dinner, we always know we are in for a treat. And that was definitely the case with this chicken recipe. Joel said he got it from the NY Times a million years ago, but I call it Joel's Chicken because that's where I got it from. So even though you're getting it from me, it still remains Joel's chicken. It is one of the best chicken dishes I have ever made, and I think you will think so too!

Poulet sauté chasseur or AKA Joel's Chicken

Yield is approximately 6 servings.

1 4 to 5 lb. roasting chicken, cut into 10 to 12 pieces*

1/2 c plus 2 T of flour

salt and freshly ground pepper

4 T oil (approximately)

4 shallots finely chopped

8 oz of mushrooms, quartered

1/4 c Cognac (optional)

2 c chicken broth

3 T tomato paste

2/3 c dry white wine

1 small rib of celery, cut in half

1 bay leaf

few sprigs of parsley

1/2 t thyme

2 T butter

3 T chopped parsley

1. Flour the chicken in the 1/2 c of flour that you have seasoned with salt and pepper to taste. Heat the oil in a large sauté pan and brown the chicken pieces on all sides.

2. Add the shallots and mushrooms, and when the shallots turn golden, pour in the Cognac, if using, and set on fire. Turn the chicken in the flames. (I do this step. I think it adds something. Just be careful that your don't burn a cabinet on set the house on fire:)

3. Mix the broth and the tomato paste together and add to the pan with the wine. (If I don't have broth or even if I do, I add one or two teaspoons of the chicken Better Than Bouillon to kick it up a notch) Tie the celery pieces around the bay leaf, the parsley, the thyme and add to the pan. (I don't tie, I just put them in the pan:) Bring to a boil, cover and simmer for about one hour.

4. Meanwhile, mash the butter and the remaining two tablespoons of flour together. Arrange the cooked chicken pieces in a serving dish and keep warm (or cover with foil). Gradually beat in little bits of the butte flour mixture until the sauce is the desired consistency. Simmer but do not boil a few minutes. Check the seasoning, pour over the chicken and sprinkle with chopped parsley.

5. * Because Kal and I like white meat only, I have done this with boneless skinless chicken breasts, and it is delicious.

I've served this with roasted potatoes, mashed potatoes and of course, with Margie's rice. When you have a winning team, why break it up!

Enjoy!

Liz❤️

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