A Chicken in Every Pot #3

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Though I have never made this before, I was just trying to rip off as many classical flavor combinations as I could to pull this chicken off for a party. I was surprised by how simple it is, and how much people really liked eating it. It only has a few ingredients, but the cooking methodology was complicated and very time consuming.

I would call this the:

Lemon-less Asparagus Stewed Chicken

I took a few organic carrots (which I only mention since they were small, and if you are using normal Globo store carrots, less than one would work) and very finely minced them with the tops of a head of celery. The tops are the parts that you would not normally serve on a party platter, its the weird section with leaves above the stalk. Add a finely sliced shallot to this and sauté.

Dismember a chicken, season well, and slowly render the excess fat from the chicken in the pot with the veggies. I also cooked the neck in this part of the recipe since I was making something up for the first time, and planning on taking it to a party where I told people to expect good chicken. I used the neck as a taste tester. Cook some fresh sage in here too, maybe a hand full. Oh yeah, I'll write something up on rendering here soon for Faith.

For this chicken, I actually fried the pieces with the excess fat still in the pan to save time, and then through the excess fat away later. After cooking all the pieces of chicken for four minutes per side, I added fresh carrots, onion, and celery, cut very small in similar fashion to what you get in concentrated canned Campbell's soup, so small. I cooked those breifly with like 6 bay leaves and a little celery salt. Cook this for five minutes and adjust seasoning so that it tastes perfectly right now.

Now, add about 2-3c of chardoney and simmer for 1/2 an hour, or until you are happy with the taste (should be semi sweat with no alcohol taste). Add 28oz of diced orgamic canned tomatoes. Stew for 10 minutes. Adjust seasoning again until it tastes perfect, until you serve it, this will be the last time you can season easily.

After this step, I planted the chicken into the wine/tomato broth. I cut up a bunch of asparagus, put it in a bag, and I threw like 3T of capers into the pot before covering it up and driving it to the party. Once there, I added about three cups of water to the pot and simmered for 45 minute. Add the asparagus 7 minutes before serving and season to perfection.

Serve every piece individually and with substantial broth.