Braised chicken with ramps

4 servings

Ingredients

Quantity Ingredient
1 3 lb. chicken cut into serving pieces
2 tablespoons Unsalted butter
2 tablespoons Vegetable oil
Salt and pepper; to taste
1 small Onion; minced
½ cup Dry vermouth
2 ounces White part of ramps; trimmed reserving green tops from 2 ramps for garnish
1 cup Chicken stock or
1 cup Canned chicken broth
½ Bay leaf
¼ teaspoon Crumbled dried thyme
⅓ cup Heavy cream

Directions

In a stainless steel or enameled skillet or shallow casserole large enough to hold the chicken in one layer, heat butter and oil over moderately high heat until the fat is hot. In the fat brown the chicken, rinsed, patted dry, and seasoned with salt and pepper, and transfer it with tongs to a plate.

Pour off all but 2 tb. of the fat from the skillet and in the remaining fat, cook the onion over moderate heat, stirring, until it is softened. Add vermouth, deglaze the skillet, scraping up the brown bits clinging to the bottom and sides, and reduce the liquid over moderately high heat by half. Add the ramps, stock, bay leaf, thyme and salt and pepper. Arrange chicken skin side up in the skillet, and bring the liquid to a simmer. Cook chicken at a bare simmer, covered, for 15 minutes or until the breasts are just tender. Transfer the breasts with a slotted spoon to a platter and keep them warm, covered loosely.

Discard the bay leaf. In a food processor fitted with the steel blade or in a blender, puree cooking liquid. Strain the puree through a fine sieve into the skillet, pressing hard on the solids.

Bring the liquid to a boil over moderately high heat, add cream and salt and pepper, and cook the sauce, stirring, for 1 to 2 minutes or until it is thickened slightly. Nap the chicken with the sauce; garnish the dish with reserved minced ramp tops.

Yield: 4 to 6 servings.

Reprinted from "Gourmet" magazine, April 1983 in _Mom & Ramps Forever!_ by Barbara Beury McCallum. Charleston, WV: Mountain State Press, 1983. ISBN 0-941092-09-7. Pg. 28. Typed for you by Cathy Harned. Submitted By CATHY HARNED On 12-03-94

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