Emprimir
Correo Electrónico
Add a photoThis is a variation of chicken in wine and cream with veggies.
Serve it with rice, potatoes, or noodles.
Use a Dutch oven for this, if you have one.
Ingredientes
- 1 cut up fryer chicken, or 6 pieces your favorite chicken, bone-in, skin-on.
- 2 tbs. olive oil
- 4 tbs. butter
- 2 1/2 cups chicken stock
- 3-4 chopped scallions
- 2 cloves garlic, chopped
- 10 oz. sliced mushrooms
- 1/2 cup frozen peas and carrots
- 1/2 cup sauterne
- 3 tbs. flour
- 1 cup half and half
- 1/2 tsp. dry thyme leaves
- 1/4 cup chopped parsley, divided
- pinch nutmeg
- 1 bay leaf
- paprika
Direcciones
- Brown the chicken pieces in the oil on all sides.
- Add the stock, thyme, salt and pepper, wine, pinch of nutmeg.
- Partially cover and simmer 20-30 minutes.
- In a skillet, saute the mushrooms and scallions in the butter over low heat, add garlic the last 30 seconds.
- Add the wine and reduce mixture until almost all the wine has evaporated.
- Add the flour, stir, slowly add half and half. Add this to the chicken and broth, stir. Add half the parsley.
- Bring to a boil, turn down and simmer 8-10 minutes, spooning the sauce over the chicken occasionally.
- Plate and sprinkle on paprika and the rest of the parsley.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 431g | |
| Recipe makes 6 servings | |
| Calories 651 | |
| Calories from Fat 433 | 67% |
| Total Fat 48.4g | 61% |
| Saturated Fat 17.49g | 70% |
| Trans Fat 0.0g | |
| Cholesterol 189mg | 63% |
| Sodium 388mg | 16% |
| Potassium 733mg | 21% |
| Total Carbs 9.75g | 3% |
| Dietary Fiber 2.0g | 7% |
| Sugars 1.62g | 1% |
| Protein 43.24g | 69% |
