Ingredients

How to make it

  • Put butter in a pot or skillet deep enough to enclose the chicken. Turn heat to medium-high. When butter foams, add chicken (breast side down). Cook, checking that chicken does not stick and sprinkling with salt and pepper until nicely browned all over, about 5-7 minutes.
  • Turn and brown the back of the bird, sprinkling again with salt and pepper, about another 5-7 minutes. Remove to a plate and pour off excess fat.
  • Add vegetables and herbs to pot. Cook, stirring occasionally, until softened, 10 to 15 minutes. Stir in stock and cream and bring to a boil.
  • Return chicken to the pot and adjust heat so mixture barely simmers. Cover and cook 40 minutes to 1 hour, or until chicken is tender and cooked through.
  • Remove chicken and vegetables to a warm platter.
  • Raise heat and cook liquid until it thickens and reduces, a few minutes.
  • Taste and adjust seasonings; then carve chicken and serve, with garnish, vegetables and pass remaining sauce at the table.

People Who Like This Dish 2
Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes