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Sauteed Chicken in Albarino Wine Sauce with Wild Mushroom Pommes Anna (Bobby Flay) Recipe

Sauteed Chicken in Albarino Wine Sauce with Wild Mushroom Pommes Anna (Bobby Flay) Recipe

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Sauteed Chicken in Albarino Wine Sauce with Wild Mushroom Pommes Anna (Bobby Flay)

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Ingredients

Count

Nutrition

10670

Calories

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Ingredients:

Serving

2 whole chickens, quartered
salt and freshly ground pepper
2 cups flour, seasoned with 1 tbsp salt and 1 tsp freshly ground black pepper
1/4 cup olive oil
2 shallots, finely sliced
4 cloves garlic, finely chopped
2 cups albarino white wine
3 cups chicken stock
2 tbsp cold unsalted butter
2 tbsp finely chopped fresh tarragon
1 cup fresh or frozen peas
mushroom pommes anna
copyright 1999 bobby flay. all rights reserved.
3 tbsp olive oil
2 shallots, finely chopped
3 cloves garlic, finely chopped
1 cup dry white wine
2 lb cremini mushrooms, finely chopped
3 tbsp finely chopped fresh thyme
salt and freshly ground pepper
2 sticks unsalted butter , clarified
4 large potatoes, peeled and sliced thinly on a mandoline
salt and pepper
mushroom duxelle

Directions:

Preheat oven to 375 degrees F. Season the chicken with salt and pepper on both sides. Place the flour in a medium bowl and dredge the chicken in the mixture. Tap off any excess. Heat the oil in a large Dutch oven until almost smoking and sauti the chicken in 2 batches until golden brown on both sides. Remove the chicken to a baking sheet and finish cooking in the oven, approximately 8 to 10 minutes. Drain off all but 2 tablespoons of oil in the pan.
Add the shallots and garlic to the pan and cook until soft. Increase the heat to high, add the wine and reduce until almost dry. Add the chicken stock and continue cooking to a sauce consistency. Whisk in the butter, tarragon and peas and season with salt and pepper to taste. Remove the chicken from the oven and serve with the sauce.
For the Mushroom Duxelle:
Heat olive oil in a large saute pan over high heat until almost smoking, add the mushrooms and cook until golden brown and dry. Add the shallots and garlic and cook until soft. Add the wine and cook until reduced. Add the thyme and season with salt and pepper to taste.
For the Potatoes:
Preheat oven to 400 degrees F. Pour 2 tablespoons of the clarified butter into an iron skillet and heat over high heat. Arrange potatoes slices in the pan in concentric circles, overlapping the slices, drizzle each layer with butter, season with salt and pepper and spread some of the mushroom duxelle over the entire surface. Repeat to make 4 to 5 layers. Heat the pan on top of the stove until the butter bubbles.
Transfer the pan to the oven and bake until the potatoes are golden brown and soft, 20 to 25 minutes. Press the potatoes with a pot lid during the baking once or twice to keep them flat. Remove from the oven and pour out excess butter. Let sit 10 minutes before inverting onto a round platter.
Yield: 8 servings

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	10670.01 Kcal (44673 kJ)
Calories from fat	6184.25 Kcal
		% Daily Value*
Total Fat	687.14g	1057%
Cholesterol	2451.36mg	817%
Sodium	9759.31mg	407%
Potassium	13233.6mg	282%
Total Carbs	578.27g	193%
Sugars	79.66g	319%
Dietary Fiber	70.3g	281%
Protein	507.66g	1015%
Vitamin C	152.3mg	254%
Vitamin A	7.7mg	258%
Iron	1351.9mg	7511%
Calcium	2319.3mg	232%

Amount Per 100 g
Calories	180.68 Kcal (756 kJ)
Calories from fat	104.72 Kcal
		% Daily Value*
Total Fat	11.64g	1057%
Cholesterol	41.51mg	817%
Sodium	165.26mg	407%
Potassium	224.09mg	282%
Total Carbs	9.79g	193%
Sugars	1.35g	319%
Dietary Fiber	1.19g	281%
Protein	8.6g	1015%
Vitamin C	2.6mg	254%
Vitamin A	0.1mg	258%
Iron	22.9mg	7511%
Calcium	39.3mg	232%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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