Poulet à la mode aka Chicken Pot Roast in Port # French Fridays with Dorie & Our Week's Menu
Ma Niche
Ma Niche
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Ingredients

  • 15 minutes Serves : 2-3
  • 15-20 min on stovetop
  • 50 min in the oven
  • 1 1/2 pound chicken, cleaned and cut into 4 big pieces
  • 1 onion halved and thinly sliced
  • 1 carrot, trimmed, peeled and cut into chunks
  • 1 celery stalk, trimmed and cut into chunks, the leaves separated and chopped finely
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1 bay leaf
  • 10-15 stalks of coriander, finely chopped
  • 2 cloves of garlic, grated
  • 7/8 cup of Ruby Port
  • 1 tbsp olive oil
  • salt and pepper
  • 2 cups chicken broth
  • 3 tbsp canola oil
  • 3 tbsp Cognac or brandy (I used brandy)
  • 3 anchovies
  • 1 tbsp tomato paste
  • 1/4 cup frozen peas, thawed
  • 1/3 cup french fried potatoes (I used frozen)

Instructions

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