Crepes Poulet Lyonnaise
Poulet Lyonnaise was a dish that was served to the first class voyagers on the Titanic the night it sank 99 years ago this April. In the original recipe the dish is an elegant bonelss chicken breast with a delicious tomato and onion sauce, but I don't care for chicken breast and I had some chicken thighs in the refrigerator, so I braised the chicken thighs in the same sauce components used for the breasts. When the meat was cool, I pulled it and strained the braising liquid. I stuffed some crepes with the pulled chicken and sauce. This is a very easy and tasty recipe.
6 chicken thighs
2 T vegetable oil
2 onions, thinly sliced
1 clove of garlic, minced
1/3 cup white wine
1 cup chicken stock
1 T tomato paste
pinch of sugar
Salt and pepper to tastte
In a large deep ovenproof skillet, brown the thighs in the oil over medium high heat.
When the thighs are browned on both sides, remove from the pan and lower the heat. Add the onions and saute them, stirring often until they are golden brown and caramelised.
Add the tomato paste to the onions and stir to slightly caramelised the paste.
Add the wine and stock, bring it to the boil and reduce for about 2 minutes, add the sugar, salt and pepper.
Return the thighs to the pan and and baste them with sauce and place the pan in a preheat 350 degree over for 25 minutes until the thighs reach an internal temperature of 160 degrees.
Serve the thighs like this with some potatoes lyonnaise or rice, and if there is leftover chicken, pull it and stuff it into crepes to get a second dinner out of this recipe.