Champagne Brown Butter Chicken

Pat Duran

By
@kitchenChatter

I know you will love this recipe for myrecipes.com...This may seam time consuming , but the rewards are worth it. And once you make it you will fine it gets easier each time.
Tweaked a bit by me.


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Comments:

Serves:

6

Prep:

45 Min

Cook:

55 Min

Method:

Stove Top

Ingredients

2 Tbsp
bacon drippings
2/3 c
all purpose flour, more or less
2 small
roasting chickens,cut up-12 to 16 pieces
1 1/4 tsp
kosher salt, divided
3/4 tsp
black pepper,divided
2 Tbsp
canola oil,divided
6 medium
red skinned potatoes, quartered
1 small
package button mushrooms, halved
1/4 c
brandy or apricot juice
4
shallots, halved
3/4 c
chicken stock
1 bag(s)
herbs, containing -1 tbl. peppercorns,3 sprigs thyme-1 bay leaf and 1/2 bunch f.l parsley
12
baby carrots
1 c
champagne or orange soda
3 Tbsp
butter
1 tsp
all purpose flour
2 Tbsp
chopped fresh flat-leaf parsley
2 tsp
chopped fresh thyme

Directions Step-By-Step

1
Place 2/3 cup flour in a shallow dish. sprinkle the chicken pieces evenly with 3/4 teaspoon of the salt and 1/2 teaspoon of the pepper. Dredge chicken lightly in flour, shake off excess flour.
2
In a large Dutch oven over medium-high heat- add the bacon drippings and 1 Tablespoon of the canola oil; swirl to coat. Add 1/2 of the chicken to the pan; cook 5 minutes or until browned, turning to brown both sides 5 to 8 minutes total. Remove from pan and repeat with remaining chicken pieces.
3
To the dripping left in the Dutch oven add the potatoes; cook 3 minutes or until browned, stirring occasionally. Add mushrooms, sprinkle on remaining salt. Cook 3 minutes, stirring. Stir in brandy. Cook until liquid almost evaporates, stirring.
4
Return chicken pieces to pan, Add shallots, and stock; bring to a boil add herb bag. Bake, uncovered, at 300^ for 15 minutes. Add carrots and bake for 45 minutes until vegetables are tender and chicken is done.
5
Remove chicken and vegetables from pan and keep warm. Discard herb bag. Place pan over medium-high heat. Add wine and bring to a boil, scraping pan to loosen browned bits. Cook until mixture reduces to 2/3 cup takes about 12 minutes.
6
Melt butter in a small saucepan over medium heat. Cook about 3 minutes or until lightly browned, shaking pan. Stir in remaining flour, cook 1 minute, stirring constantly with a whisk. Add butter mixture to reduced wine mixture, stirring with a whisk. Cook 1 minute until thick. Serve with chicken and vegetables and garnish with fresh parsley and thyme. Enjoy- drink something!

About this Recipe

Course/Dish: Chicken, Side Casseroles
Main Ingredient: Chicken
Regional Style: American
Other Tags: For Kids, Healthy, Heirloom