Title: Braised Chicken with Ramps
Categories: Entree Game Chicken
Yield: 4 Servings

1		3 lb. chicken - cut into serving pieces
2	tb	Unsalted butter
2	tb	Vegetable oil
		Salt and pepper; to taste
1	sm	Onion; minced
1/2	c	Dry vermouth
2	oz	White part of ramps; trimmed - reserving green tops - from 2
1	c	Chicken stock or
1	c	Canned chicken broth
1/2		Bay leaf
1/4	ts	Crumbled dried thyme
1/3	c	Heavy cream

In a stainless steel or enameled skillet or shallow casserole large enough to hold the chicken in one layer, heat butter and oil over moderately high heat until the fat is hot. In the fat brown the chicken, rinsed, patted dry, and seasoned with salt and pepper, and transfer it with tongs to a plate.

Pour off all but 2 tb. of the fat from the skillet and in the remaining fat, cook the onion over moderate heat, stirring, until it is softened. Add vermouth, deglaze the skillet, scraping up the brown bits clinging to the bottom and sides, and reduce the liquid over moderately high heat by half. Add the ramps, stock, bay leaf, thyme and salt and pepper. Arrange chicken skin side up in the skillet, and bring the liquid to a simmer. Cook chicken at a bare simmer, covered, for 15 minutes or until the breasts are just tender. Transfer the breasts with a slotted spoon to a platter and keep them warm, covered loosely.

Discard the bay leaf. In a food processor fitted with the steel blade or in a blender, puree cooking liquid. Strain the puree through a fine sieve into the skillet, pressing hard on the solids. Bring the liquid to a boil over moderately high heat, add cream and salt and pepper, and cook the sauce, stirring, for 1 to 2 minutes or until it is thickened slightly. Nap the chicken with the sauce; garnish the dish with reserved minced ramp tops.

Yield: 4 to 6 servings.

Reprinted from "Gourmet" magazine, April 1983 in _Mom & Ramps Forever!_ by Barbara Beury McCallum. Charleston, WV: Mountain State Press, 1983. ISBN 0-941092-09-7. Pg. 28. Typed for you by Cathy Harned.

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