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root
Senior Member

Posts: 330
Registered:
February 2004

Vichyssoise Chicken Tue, 10 February 2004 22:59
1 whole broiler-fryer chicken, cut in parts
1-1/2 teaspoons salt, divided
1-1/8 teaspoons pepper, divided
1/2 teaspoon paprika
1 cup flour
1/4 cup butter
2 tablespoons olive oil
2 cups thinly sliced potatoes
3/4 cup sliced green onion, white and green parts included
1/2 cup consomme
1/2 cup dry white wine
1 cup sour cream
parsley sprigs
tomato slices

In plastic bag, mix together 1 teaspoon of the salt, 1 teaspoon of the pepper, paprika and flour. Add chicken, one piece at a time, and shake to coat.

In large frypan, place butter and melt over medium heat; add olive oil. Add chicken and cook, turning, until nicely brown on all sides (be careful not to fully cook chicken).

Pour off oil and discard; move chicken to the center of the pan and arrange potatoes around chicken. Sprinkle potatoes with remaining 1/2 teaspoon salt and remaining 1/8 teaspoon pepper.

Arrange onion over chicken and potatoes; add consomme and wine. Cover and simmer about 5 minutes.

To Freeze: Freeze in freezer safe container.

To Reheat: Simmer chicken in a covered pan until chicken is cooked through and potatoes are tender. Remove cover and spoon sour cream over chicken and potatoes; cook over low heat for about 5 minutes or until mixture is heated through. Garnish with parsley sprigs and tomato slices.

      
tessar
Senior Member

Posts: 213
Registered:
February 2004

  Re: Vichyssoise Chicken Tue, 11 July 2006 19:46
I really liked the flavor except it was too salty. The potatoes were really good, too.
      
    
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