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.
  • Remove 1/2 cup of liquid to a small bowl to cool (set in freezer for quick chilling).
  • Stir 1 TBSP of flour into small cooled bowl of liquid
  • Raise heat under pot. Stir in broth/flour mixture and cook liquid until it thickens and reduces, stirring occasionally, a few minutes.
  • Taste and adjust seasonings; then carve chicken and serve, with garnish, vegetables and pass remaining sauce at the table.

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