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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is one of my favorite ways to 'do up' chicken. I adapted it from an Old Bon Appetite recipe. I usually serve it with Italian bread, steamed green beans, and mashed potatoes to soak up the flavorful sauce. I used Lennie's wonderful Turkey Stock in place of the Chicken broth the last time I made this - it worked wonderfully! Ingredients:
2 tablespoons olive oil |
12 chicken pieces |
6 -10 shallots, peeled & coarsely chopped |
paprika |
salt |
pepper |
2 bay leaves |
3/4 cup white wine |
1 1/2 cups chicken broth |
1/2 cup whipping cream |
1/2 teaspoon nutmeg |
Directions:
1. I use an electric frying pan with a lid to make this recipe.
2. Pour olive oil into pan, heat to 375 F.
3. Add chicken, sprinkle salt, pepper and a generous amount of Paprika over chicken to taste.
4. Turn chicken and fry until both sides are golden, about 10 minutes.
5. Transfer chicken to plate.
6. Add shallots to frying pan.
7. Stir up any brown bits, cover and let cook, stirring occasionally until tender, about 8 minutes.
8. Put chicken back in pan, on top of onions.
9. Add bay leaves to pan, pour wine over top of chicken.
10. Heat until most of wine has evaportated, leaving a syrupy mixture, about another 8 minutes.
11. Pour chicken (or turkey) broth over chicken.
12. Turn heat down to 325 F, cover and cook for 30 minutes.
13. Remove chicken from pan, whisk in whipping cream (not whipped) and nutmeg until incoporated into the sauce.
14. Return chicken to pan, turning to coat with sauce, and warm on low heat for about five minutes.
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