Braised Chicken with Black Currant Sauce

Braised Chicken wih Black Currant Sauce

Braised Chicken with Black Currant Sauce

The art of braising is a long and slow cooking method which utilizes moist heat in a tightly covered pot at low temperature. Ideal for less tender meat, fowl and game, as it combines browning and cooking with a small amount of liquid to add moisture. Braising is especially suited for tenderizing tough meats. A pot with a very tight lid and low enough heat to minimize evaporation are essential. Braising can be done on top of the stove (cooker) or in the oven. The process is quite simple; the meat is browned then laid on a bed of vegetables and aromatic herbs in a large pot with a tight-fitting lid. The liquid is added, then the pot is covered, and the meat is slowly cooked until tender.

 Braised Chicken with Black Currant Sauce

 The savory, somewhat  tangy mixture of flavors and rich colors of this dish makes an eloquent meal for guest or family.

 1 whole chicken (4 lbs – 2 kg)

Potted chicken with vegetables and black currants

Chicken with Vegetables and Black Currants

2 tablespoon oil for browning

3 garlic cloves

4 bay leaves

8 all spice

1 cup black currants

2 tablespoons sugar

1 cup of sliced carrots

1 cup of sliced onions or scallions

1 small onion

1 cup of sliced celery

½ of pound sauteed mushroomsBouquet Garni

1 cup red wine

1 cup chicken bouillon

salt and pepper

2 Bouquet Garni*

Beurre Manie*

  • Bouquet Garni – Consist of 2 or 3 sprigs of parsley, sage, bay laurel, basil, rosemary or thyme tied together in a bunch.
  • Beurre Manie – Equal parts of soften butter and flour are pressed together, and added as a thickening agent

Salt and pepper chicken inside and out, insert a Bouquet Garne , a clove of garlic and 1 small onion in the cavity, tie legs close to body. Heat oil in large covered pot and brown chicken on all sides. Remove chicken and drain fat from pot. Add vegetables, ½ cup of black currants, a Herb Bouquet, bay leaves, allspice, wine and bouillon to pot. Place chicken on top of vegetables and cover with lid. Cook in preheated moderate oven (350F, 175C) for 1 – 1 1/2 hours, until tender or the juice runs clear when pricked with a fork. Pour off the stock into a small sauce pan. Increase oven temperature to (450F 250C) place the chicken and vegetables in the oven again without lid and brown for 10 minutes. Meanwhile add remaining black currants and 2 tablespoons of sugar to stock, bring the to a boil and thicken with Beurre Manie. Glaze the chicken with a small amount of sauce and continue browning for another 5 minutes.  Remove chicken to a platter and surround with vegetables, serve black currant sauce separately.

Note: Today, I used a two-year old, homemade cherry wine, wild mushrooms, gathered this morning from the forest near our home, and a bouquet of sage, parsley and mint.  I also served the cherry wine with the meal.  Its full body complimented the rich flavors of the braised chicken and black currant sauce.