Thomas Keller poaches lobsters in butter, so I figured I could do the same with a chicken. Unfortunately, I didn’t have a gallon of melted butter, so I cheated with a little stock. It’s imperative that you use a high quality butter—Land O’Lakes isn’t going to cut it, if only because it lacks a really pure ‘butter’ flavor. I used a cultured, European style butter. The extra buck or two pays off—with a lighter wallet, you can look forward to a rich, comforting pot of chicken lovin’. Chicken Stewed In Butter
serves 2 (full grown hungry people)
1 chicken, cut into breasts, thighs, wings, drumsticks
10 cippolini onions
10 baby confetti potatoes (red, yellow, purple)
8 cloves garlic
1/4 cup good butter
2 cups chicken stock
3 tbsp whole grain mustard
2 tbsp sage
4 bay leaves
salt and pepper to taste
Put everything in a crock pot. Cook for 2 hours at 275 degrees or until the chicken is done to your liking. The flesh should be almost falling off the bones.
