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Categories:
cream sherry low-salt sherry wine vinegar brown sugar chops coarse ground allspice thyme flour chicken low-salt chicken broth cornstarch
Viewed: 26 - Published at: 9 years agoIngredients
- 2 cups cream sherry
- 1 1/2 cups low-salt chicken broth
- 2/3 cup sherry wine vinegar
- 1/4 cup (packed) dark brown sugar
- 6 1-to 1 1/4-inch-thick veal rib chops coarse kosher salt
- 1 1/2 teaspoons ground allspice
- 2 tablespoons chopped fresh thyme
- All purpose flour
- 2 tablespoons chicken fat or olive oil, divided
- 1/3 cup low-salt chicken broth
- 1 1/2 teaspoons cornstarch
Method
- Boil all ingredients in large saucepan until reduced to generous 2/3 cup, about 30 minutes. DO AHEAD:
- Preheat oven to 425°F. Sprinkle veal on each side with coarse salt, pepper, 1/8 teaspoon allspice, 1/2 teaspoon thyme; dust generously with flour. Heat 1 tablespoon chicken fat in heavy large nonstick skillet over medium-high heat. Add 3 chops. Sear until brown, 3 to 4 minutes per side. Transfer to rimmed baking sheet. Repeat with remaining veal chops.
- Place chops in oven and roast until cooked to desired doneness, about 5 minutes for medium-rare (135°F). Transfer chops to plates. Reserve baking sheet.
- Meanwhile, stir broth and cornstarch in small bowl to dissolve. Pour off all but 1 tablespoon drippings from skillet. Add broth mixture, gastrique, and any juices from baking sheet to skillet. Bring to boil, scraping up browned bits. Boil until sauce thickens to desired consistency.
- Spoon gastrique over each chop. Serve with peperonata and remaining gastrique.
- This dish needs a red wine with good acidity. The HAGAFEN 2008 NAPA VALLEY PINOT NOIR is top tier, and it's kosher. (California, $32).
