Sauteed Chicken in Albarino Wine Sauce with Wild Mushroom Pommes Anna

Name: Sauteed Chicken in Albarino Wine Sauce with Wild Mushroom Pommes Anna
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 710 milliliters chicken stock; 2 whole chickens, quartered; 907 grams crimini mushrooms, finely chopped; 237 milliliters dry white wine; 473 milliliters flour, seasoned with 1 tablespoon salt and 1 teaspoon freshly ground black pepper; 237 milliliters fresh or frozen peas; 2 Tbsps finely chopped fresh tarragon; 3 Tbsps finely chopped fresh thyme; 3 cloves garlic, finely chopped; 4 cloves garlic, finely chopped; 8 servings Mushroom Duxelle; 59 milliliters olive oil; 3 Tbsps olive oil; 4 larges potatoes, peeled and sliced thinly on a mandoline; 8 servings Salt and pepper; 8 servings Salt and freshly ground pepper; 2 shallots, finely chopped; 2 shallots, finely sliced; 2 sticks unsalted butter, clarified; 2 Tbsps cold unsalted butter; 473 milliliters albarino white wine

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

Preheat oven to 375 degrees F. Season the chicken with salt and pepper on both sides.

Ingredients you will need

Salt And Pepper

Whole Chicken

Equipment you will use

Oven

Place the flour in a medium bowl and dredge the chicken in the mixture. Tap off any excess.

Ingredients you will need

Whole Chicken

All Purpose Flour

Equipment you will use

Bowl

Heat the oil in a large Dutch oven until almost smoking and saute the chicken in 2 batches until golden brown on both sides.

Ingredients you will need

Whole Chicken

Cooking Oil

Equipment you will use

Dutch Oven

Remove the chicken to a baking sheet and finish cooking in the oven, approximately 8 to 10 minutes.

Ingredients you will need

Whole Chicken

Equipment you will use

Baking Sheet

Oven

Drain off all but 2 tablespoons of oil in the pan.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Shallot

Garlic

Wine

Equipment you will use

Frying Pan

Add the chicken stock and continue cooking to a sauce consistency.

Ingredients you will need

Chicken Stock

Sauce

Whisk in the butter, tarragon and peas and season with salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Tarragon

Butter

Peas

Equipment you will use

Whisk

Remove the chicken from the oven and serve with the sauce.

Ingredients you will need

Whole Chicken

Sauce

Equipment you will use

Oven

Heat olive oil in a large saute pan over high heat until almost smoking, add the mushrooms and cook until golden brown and dry.

Ingredients you will need

Mushrooms

Olive Oil

Equipment you will use

Frying Pan

Add the shallots and garlic and cook until soft.

Ingredients you will need

Shallot

Garlic

Add the wine and cook until reduced.

Ingredients you will need

Wine

Add the thyme and season with salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Thyme

Potatoes:Preheat oven to 400 degrees F.

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Potato

Equipment you will use

Oven

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.

Ingredients you will need

Clarified Butter

Salt And Pepper

Mushrooms

Potato

Butter

Spread

Equipment you will use

Frying Pan

Heat the pan on top of the stove until the butter bubbles.

Ingredients you will need

Butter

Equipment you will use

Stove

Frying Pan

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.

Ingredients you will need

Potato

Equipment you will use

Oven

Frying Pan

Pot