CHICKEN, BAMBOO & BLACK MUSHROOM CASSEROLE WITH DOMAINE DE CANTON & VERMICELLI

CHICKEN, BAMBOO & BLACK MUSHROOM CASSEROLE WITH DOMAINE DE CANTON & VERMICELLI image

Yield 6 6

Number Of Ingredients 12

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½ cup Domaine de Canton
8oz bean thread vermicelli
3 tbsp canola oil
3 ½ - 4 lbs. chicken, cut into 8 pieces
4 cloves of garlic, peeled and thinly sliced
2 tbsp of fresh ginger, finely chopped
1 small onion, diced
1 8oz can of bamboo shoots, rinsed and drained
2oz dried black mushrooms (wood ear), rehydrated in warm water and drained
3 cups chicken stock
¼ cup cilantro julienne
2 green onions, sliced thin on the bias

Steps:

Soak the vermicelli in warm water until softened, about 10 minutes. Drain and cut into 4 in. pieces. Heat canola oil in a large casserole over moderate heat. Season the chicken generously with salt and pepper. Once the oil is hot, place the chicken pieces in the casserole, skin side down and saute until golden brown on all sides. Remove the browned chicken from the casserole and add garlic, ginger, and onions, sweat gently. When vegetables are soft, deglaze with the Domaine de Canton. Add the chicken back to the casserole along with the bamboo shoots, black mushrooms, and chicken stock. Cover the casserole and bring to a boil, reduce the heat to low and let simmer until the chicken is tender, about 20 minutes, adding the vermicelli during the last 5 minutes. Divide the chicken and vermicelli into 6 large bowls and garnish with cilantro and green onions. Serve immediately. Serves 6