'Alsatian Chicken'

• 3 chicken thighs
• about ¼ Lb (125 g) ham (one big slice to cube is nice, but you can also cut up sandwich slices)
• 5 strips of bacon (ready-to-eat is easiest)

• (optional) 1 sweet onion
• 3 bunches parsley, preferably flat, Italian
• about 2 Lb (900 g) mushrooms
• carrots (for salad and soup)
• (optional) 1-2 leeks for soup
• 1 or 2 Bay leaves, ¼ tsp thyme, ¼ tsp mace

• a bottle of Riesling (or Gewürztraminer) wine
• ½ - 1 cup whipping cream

• ⅔ cup (100 g) white flour
• 3 TBsp (40 g) olive oil

• rice

Start about two hours before dinner:

1. Mix flour and olive oil in a large glass bowl (a 2-Quarts, 2-liter measuring bowl is most convenient) and put aside for later use;
2. Scrape and wash, then grate carrots for salad, save in fridge;
3. If you're not using 'fully-cooked,' prepare bacon;
4. Optional onion - peel, cut through and slice thin, loosen half-rings; heat olive oil in a small skillet, sautée onion over high heat for a few minutes, then lower heat, stir occasionally;
5. Wash and cut ¾ of the mushrooms, heat a knob of butter and a little water (4 oz, 100 ml) in a large skillet or casserole (with lid) - add mushrooms, cover and bring to a boil at medium heat, lower heat when foaming and cook till most water has evaporated (about an hour)
6. Scrape and wash a few carrots, cut in small pieces;
   wash and cut up remaining ¼ of mushrooms;
   wash and cut up 1 bunch of parsley (with scissors;)
   put vegetables in a pan with bay leaves, mace and thyme;
   (if you're using leeks) cut off bottom and top from leeks, remove outermost layer and dark green parts, cut lengthwise and then in about ⅔-inch (2 cm) pieces, wash in colander and add;
   add chicken thighs (put on plastic gloves to rip off some of the fat;)
   add 4 cups (1 liter) of water, bring to a boil, lower heat and cook for about half an hour or 45 minutes;
7. Prepare rice;
8. Add 2 cups (½ liter) wine to the flour/olive oil, first in three small amounts of 1½ oz (50 ml) each, stirring well, and then the rest in two larger amounts, stir well;
   Heat up in microwave at for 8 minutes at 50% power, stop and stir about halfway (bring it close to a boil, but not boiling)
   Add 1 cup (250 ml) of clear soup liquid, stir well
9. Wash and cut up 1 bunch of parsley (use scissors) and add to mushrooms etc. when almost all water has evaporated;
   Add bacon (break up strips in for or five pieces) and cut-up ham a little later;
   Add sautéed optional onion;
10. Remove chicken pieces from soup, break up and add to mushrooms etc. with the last bunch of washed and cut-up parsley;
11. Add wine sauce to the mushrooms etc., stir and lower heat, then add cream (unwhipped)
12. Serve over rice, with the grated carrots 'salad' to the side, and a cup of soup next to it.

You can of course use a whole chicken or other chicken parts than thighs. Soup may be better with bones, but it's a lot more work for a small improvement. You could also save the soup for the next day.

Your chef: Marco Schuffelen - email more recipes (Dutch & International) Hear Dutch food words and lines more Dutch

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