Now, I have this exquisite recipe for this edition of the Rocky Point Times
One whole chicken
1 oz. flour
Salt to taste
Pepper to taste
Olive oil as needed
2 oz. onion (medium diced)
1 oz. dry white wine
4 oz. demi-glace
3 oz. mushrooms (sliced)
5 oz. tomato concasse
1 garlic clove (minced)
¼ teaspoon lemon zest (grated)
A) Clean and disjoint chicken
B) Season chicken with salt & pepper and dredge in flour
C) Sauté chicken in the olive oil until lightly brown. Remove and reserve
D) Sauté onion in the same oil.
E) Deglace the pan with the wine and reduce liquid.
F) Add the demi-glace and reduce the sauce as desired
G) Add the mushrooms, tomato concasse, garlic, lemon zest, and salt & pepper to taste, stir the mixture well.
H) Cover and braise until chicken is done. Split chicken in half and partially de-bone, serve one half per order, coated with sauce.
Chef Mickey recommends that you serve this with spaghetti and tasty garlic bread.