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Sauteed Chicken in Albarino Wine Sauce with Wild Mushroom Pommes Anna

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Sauteed Chicken in Albarino Wine Sauce with Wild Mushroom Pommes Anna

Sauteed Chicken in Albarino Wine Sauce with Wild Mushroom Pommes Anna

Sauteed Chicken in Albarino Wine Sauce with Wild Mushroom Pommes Anna might be a good recipe to expand your main course repertoire. One portion of this dish contains about 13g of protein, 40g of fat, and a total of 677 calories. This recipe serves 8. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes. If you have flour, thyme, peas, and a few other ingredients on hand, you can make it. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.

Instructions

1
Preheat oven to 375 degrees F. Season the chicken with salt and pepper on both sides.
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Salt And PepperSalt And Pepper
Whole ChickenWhole Chicken
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OvenOven
2
Place the flour in a medium bowl and dredge the chicken in the mixture. Tap off any excess.
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Whole ChickenWhole Chicken
All Purpose FlourAll Purpose Flour
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BowlBowl
3
Heat the oil in a large Dutch oven until almost smoking and saute the chicken in 2 batches until golden brown on both sides.
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Whole ChickenWhole Chicken
Cooking OilCooking Oil
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Dutch OvenDutch Oven
4
Remove the chicken to a baking sheet and finish cooking in the oven, approximately 8 to 10 minutes.
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Whole ChickenWhole Chicken
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Baking SheetBaking Sheet
OvenOven
5
Drain off all but 2 tablespoons of oil in the pan.
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Cooking OilCooking Oil
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Frying PanFrying Pan
6
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.
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ShallotShallot
GarlicGarlic
WineWine
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Frying PanFrying Pan
7
Add the chicken stock and continue cooking to a sauce consistency.
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Chicken StockChicken Stock
SauceSauce
8
Whisk in the butter, tarragon and peas and season with salt and pepper to taste.
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Salt And PepperSalt And Pepper
TarragonTarragon
ButterButter
PeasPeas
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WhiskWhisk
9
Remove the chicken from the oven and serve with the sauce.
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Whole ChickenWhole Chicken
SauceSauce
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OvenOven
1
Heat olive oil in a large saute pan over high heat until almost smoking, add the mushrooms and cook until golden brown and dry.
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MushroomsMushrooms
Olive OilOlive Oil
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Frying PanFrying Pan
2
Add the shallots and garlic and cook until soft.
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ShallotShallot
GarlicGarlic
3
Add the wine and cook until reduced.
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WineWine
4
Add the thyme and season with salt and pepper to taste.
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Salt And PepperSalt And Pepper
ThymeThyme
5
Potatoes:Preheat oven to 400 degrees F.
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PotatoPotato
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OvenOven
6
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.
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Clarified ButterClarified Butter
Salt And PepperSalt And Pepper
MushroomsMushrooms
PotatoPotato
ButterButter
SpreadSpread
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7
Heat the pan on top of the stove until the butter bubbles.
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ButterButter
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StoveStove
Frying PanFrying Pan
8
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.
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PotatoPotato
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OvenOven
Frying PanFrying Pan
PotPot
9
Remove from the oven and pour out excess butter.
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ButterButter
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OvenOven
10
Let sit 10 minutes before inverting onto a round platter.
DifficultyExpert
Ready In1 h, 30 m.
Servings8
Health Score26
Vegetarian
DietsLacto Ovo Vegetarian
Dish TypesSauce
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