Tuesday, January 6, 2009

carbonnade prep pictured

The Carbonnade is almost ready to be served. Someone needs to blow mess call.

Report from the Twit Army Mess Hall - Beer-and Onion-Braised Chicken Carbonnade


2 tablespoons (1/4 stick) unsalted butter
4 large chicken thighs with skin and bones
3/8 teaspoon ground allspice
1 pound onions, thinly sliced
3 teaspoons (packed) dark brown sugar, divided
4 small bay leaves
2 teaspoons Dijon mustard
1 cup dark beer (use a belgian beer if possible)
1/2 cup beef broth
1 to 2 teaspoons red wine vinegar

Melt butter in large nonstick skillet over medium-high heat. Sprinkle chicken with salt, pepper, and allspice. Add chicken to skillet and sauté until brown, about 4 minutes per side; transfer to plate.

Add onions and 2 teaspoons brown sugar to skillet; sprinkle with salt and pepper. Cover and sauté until deep golden brown, stirring occasionally, about 10 minutes. Mix in bay leaves, mustard, and remaining 1 teaspoon sugar. Add chicken, skin side down, then beer, broth, and 1 teaspoon vinegar. Bring to boil. Reduce heat to medium. Simmer, covered, 10 minutes. Uncover skillet and simmer until chicken is cooked through and sauce thickens, turning chicken occasionally, about 20 minutes. Season with salt and pepper and more vinegar, if desired.

Serves 4

This is a chicken version of a classic beef stew. Warm & comforting for a cold night.

Sunday, January 4, 2009

The Twit Army Kitchen

This is what the army kitchen looks like right before mess call. Notice Blackie our yorkie puppy waiting for bits of food to drop. Hope springs eternal in that dog's heart.