Bobby Flay Throwdown with Happier Than A Pig In Mud!

When Lynne @ Happier Than A Pig In Mud has a party she really knows how to do it right! This month's celebrity cookalong features Bobby Flay.

So let's get our Bobby on!

I chose to do Bobby's Chicken Chasseur. What a great choice! I did a couple of changes, but here is his recipe.

Chicken Chasseur

Ingredients

• 1 (4-pound) chicken, quartered
• Salt and pepper
• Clarified butter
• 5 ounces cremini mushrooms, emincer (thinly sliced)
• 1 large shallot, ciseler (fine dice)
• 2 ounces Cognac
• 2 ounces dry white wine
• 1 1/2 cups enriched chicken stock
• 1/4 cup tomato concasse (peeled, seeded, and diced tomato)
• 1-ounce cold butter
• 1 teaspoon finely chopped fresh tarragon leaves
• 1 teaspoon finely chopped fresh chervil leaves or flat-leaf parsley

Directions

Preheat oven to 375 degrees F.

Season chicken pieces on both sides with salt and pepper. Heat a few tablespoons of clarified butter in a Dutch oven over high heat. Place chicken in skin side down and cook until golden brown. Turn the chicken over and brown the other side. Remove chicken to a baking sheet and bake in the oven until just cooked through, about 12 to 15 minutes.

Remove all but 2 tablespoons of the fat from the pan. Add the mushrooms, season with salt and pepper, and saute until golden brown. Add the shallots and cook for 30 seconds. Remove the pan from the heat and add the Cognac and cook until completely reduced. Add the wine and cook until completely reduced. Add the stock and tomato and bring to a simmer. Cook until the sauce is thick enough to coat the back of a spoon ("nappe") and then swirl in the butter ("monter au beurre"). Once the butter is added, the sauce can not be further reduced because it will break. Season with salt and pepper and stir in the tarragon and chervil.

Remove the chicken from the oven and let rest for 5 minutes. Remove the breastbone from the breast. Cut each breast into 2 even pieces on the bias. Cut the legs into 2 pieces at the joint and on the bias and remove the thighbones. Serve 1 leg piece and 1 breast piece. Make sure only 1 piece contains a bone. Serve on hot plates, napped with the sauce.

I did not remove the bones. I also used Marsala wine instead of the Cognac. This was yummylicious! The kids loved it!

I served it with grilled veggies. Really simple.

Grilled Veggies

2 zucchini sliced

2 yellow squash sliced

1 sweet onion, diced

Olive Oil

Salt and pepper to taste

Spread a piece of tin foil on a cookie sheet. Add veggies. Add enough olive oil to cover veggies. Salt and pepper to taste. Toss veggies to coat. Cover with a second piece of tin foil and crimp up the edges. Put in a 375 oven for an hour. Let sit for about 5 minutes before uncovering. Serve hot.

Perfect for a summer dinner! I would definitely make this again.

Thank you Lynne for hosting the party! I might have never found this recipe otherwise!

Posted @ Happier In A Pig In Mud's Celebrity Cookoff!

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