CLASSIC FRENCH CHICKEN IN WHITE WINE SAUCE RECIPE
Great
recipe! This is a variation on a chicken fricassée, using a classic French
mirepoix to flavor the sauce. The addition of a little prosciutto or ham to the
mirepoix gives the finished sauce a nice depth. If the ham you choose is
particularly salty, season the chicken only very lightly with salt. Serve the
chicken in wide soup bowls with egg noodles or rice, if you like, and the sauce
spooned over all.
INGREDIENTS
·
2
Tbs. butter
·
4-lb.
chicken, cut into 6 pieces (or 3-1/2 to 4 lb. chicken pieces)
·
Salt
and freshly ground black pepper
·
1
medium onion, finely chopped
·
1
medium carrot, finely chopped
·
1/2
rib celery, finely chopped
·
2
oz. prosciutto or country ham, finely chopped
·
3/4
cup dry white wine
·
3/4
cup homemade or low-salt canned chicken stock
·
3
Tbs. heavy cream (at room temperature)
·
Chopped
fresh flat-leaf parsley
INSTRUCTIONS
1. Melt
the butter in a large skillet over medium heat. Season the chicken with salt
and pepper and cook it in the skillet on the skin side to brown it and to
render the fat from the skin, about 15 minutes. Turn the chicken over and cook
on the bone side for about 5 minutes. Remove and reserve the chicken.
2. Pour
off all but 2 Tbs. of the fat from the pan. Add the onion, carrot, celery, and
prosciutto or ham and sauté until the onion is browned and the vegetables are
softened, 8 to 10 minutes. Add the wine and chicken stock to the pan and stir
to combine with vegetables. Put the chicken back into the pan. Bring the liquid
to a boil, reduce to a simmer, cover the skillet with a lid, and simmer the
chicken in the sauce until cooked through, 20 to 25 minutes.
3. Remove
the chicken from the pan, turn the heat to high and bring the liquid to a boil.
Reduce the volume of liquid by half, about 5 minutes (or 6 to 7 minutes if you
want a thicker sauce). Add the cream, stir to combine, and remove the pan from
the heat. Transfer the chicken to wide soup plates; taste and season the sauce
with salt and pepper if necessary and spoon it over the chicken. Sprinkle with
the chopped parsley.
NUTRITION
Calories
(kcal) : 510 Fat
Calories (kcal): 260
Fat (g):
29 Saturated
Fat (g): 11
Polyunsaturated
Fat (g): 5 Monounsaturated
Fat (g): 10
Cholesterol
(mg): 165 Sodium
(mg): 1310
Carbohydrates
(g): 5 Fiber
(g): 1
Protein
(g): 51
Recipe
from finecooking.com
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