What's cooking? Pete Marczyk kisses up to sticky lips chicken
Barb Marczyk

What's cooking? Pete Marczyk kisses up to sticky lips chicken

Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They usually bring a selection of some of their market's choicest ingredients home with them, and cook up a feast fit for kings ... or at least, patrons of Marczyk.

Every week, Pete and Barbara serve up recipes on the Cafe Society blog. This week, they went on a collagen kick with Sticky Lips Chicken.

This delicious braised chicken gets its name from the veal demi used in the sauce, says Pete, adding that the collagen makes your lips stick together.

Sticky Lips Chicken

Ingredients:

3 pounds skin-on chicken legs, thighs and drumsticks separated 3 large shallots, peeled and sliced ½ cup Dijon mustard 1 cup white wine 2 tablespoons sherry vinegar or any other wine-based vinegar ¼ pound veal demi-glace (Bonewerks CulinArte is recommended*) 2 tablespoons fresh tarragon, chopped Salt and pepper

Directions:

Liberally salt and pepper the chicken. In a large enamel pan, brown the chicken over medium heat, about 12 minutes per side. The fat from the chicken will keep it from sticking, and the enamel pan can go straight from oven to stove.

Set the chicken on a platter, and drain off all but about 2 tablespoons of fat. Add the 2 tablespoons of fat to the same pan and lightly brown the shallots over medium heat. Add the mustard, wine, sherry, veal demi-glace and fresh tarragon leaves, and stir. Add the chicken to the pan. Cover with enough water to bring the liquid about halfway up the sides of the chicken. Stir once, cover and cook in a 300ºF oven for 1 hour until chicken is golden. Serve with mashed potatoes, rice or polenta.

What's cooking? Pete Marczyk kisses up to sticky lips chicken
Barb Marczyk

* Bonewerks CulinArte veal demi-glace is an awesome product, says Pete. "There are no fake flavors added, it's made from roasted veal bones and vegetables, and that's it." There's no added salt, either. It's available in one-pound frozen blocks from Marczyk's, and according to Pete, a little goes a long way. "You slice off a piece and put the rest back in the freezer," he says, "so there's no more half cans of stock sitting around in the fridge." The same company also makes roasted chicken, fish, vegetable and pork stocks.

For more from Pete, Barbara and Marczyk Fine Foods, visit the market website. And be sure to check out Who's Drinking with Pete at www.marczykfinefoods.com/wine-store/drinking-with-pete/.

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