Champagne Brown Butter Chicken

2
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.

Rating:

★★★★★ 1 vote

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

How to Make Champagne Brown Butter Chicken

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!

Printable Recipe Card

About Champagne Brown Butter Chicken

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




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