Rich And Famous Chicken Recipe

Summary

Preparation Time10 MinCooking Time1 Hr 30 Min
Ready In1 Hr 40 MinDifficulty LevelMedium
Health IndexAverageServings8
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Unsalted butter8 Tablespoon (1 Stick)
 All purpose flour3 Tablespoon
 Essence of silver and gold1 Cup (16 tbs)
 Onions1 Pound, sliced (2 Large Sized)
 Whole chicken5 Pound, cut into 8 pieces (1 Whole Chicken, 3 1/2 To 5 Pound)
 Champagne1 Cup (16 tbs)
 Fresh basil leaves/2 tablespoons dried basil1⁄4 Cup (4 tbs), finely chopped
 Fresh oregano/1 tablespoon dried oregano2 Tablespoon, finely chopped
 Dry mustard1⁄2 Teaspoon
 Freshly squeezed lemon juice1 Tablespoon
 Steak sauce2 Teaspoon
 White mushrooms1⁄2 Pound, trimmed, wiped clean, and thinly sliced
 Carrots1 Pound, trimmed, peeled, halved, and cut into 1-inch pieces
 Green peas1 Cup (16 tbs)
 Potatoes2 Pound, peeled and cut into 1/2 -inch cubes (4 Medium Sized)
 Heavy cream1 Cup (16 tbs)
 Salt To Taste
 Freshly ground pepper To Taste

Nutrition Facts

Serving size

Calories 1017 Calories from Fat 594

% Daily Value*

Total Fat 67 g102.3%

Saturated Fat 26.9 g134.7%

Trans Fat 0 g

Cholesterol 286 mg

Sodium 326.6 mg13.6%

Total Carbohydrates 41 g13.8%

Dietary Fiber 6.5 g26.1%

Sugars 7.9 g

Protein 59 g118.9%

Vitamin A 218.5% Vitamin C 72.5%

Calcium 10.9% Iron 25%

*Based on a 2000 Calorie diet

Directions

Preheat the oven to 425° F for a baking dish, 475° for a clay pot.
In a medium, heavy saucepan, melt 3 tablespoons of the butter over moderately high heat.
Stir in the flour.
Reduce the heat to moderate and cook slowly, whisking constantly, until well blended, about 3 to 5 minutes.
Stir in the Essence of Silver and Gold and bring to a boil.
Reduce the heat and simmer until the sauce is thickened and smooth, 7 to 10 minutes, stirring often.
Season to taste with salt and pepper.
Remove from the heat and keep warm.
Place the sliced onions in the bottom of a clay pot or baking dish.
Cut 2 1/2 tablespoons of the butter into thin slices and distribute evenly over the onions.
Rinse and pat the chicken dry.
Season with salt and pepper.
Place the chicken on top of the onions and sprinkle with 2 tablespoons of the Champagne.
Add the basil, oregano, mustard, lemon juice, and the steak sauce.
Arrange the mushrooms, carrots, and peas on top of the chicken.
Top with thin slices of the remaining butter.
Sprinkle with 2 more tablespoons of the Champagne.
Pour the sauce of Silver and Gold over the chicken and sprinkle with the remaining Champagne.
Sink the potato cubes into the sauce, leaving them only slightly submerged.
Cover the pot tightly and bake until the vegetables are soft and the chicken is done, about 45 to 50 minutes.
Remove the cover and cook until the protruding bits of potatoes are lightly browned, about 10 more minutes.
Arrange the chicken and vegetables on a serving platter.
Cover to keep warm.
In a medium saucepan over high heat, boil the cream until it has reduced by half, 3 to 5 minutes.
Add the reduced cream to the pan juices and boil for several minutes to reduce and thicken slightly.
Pour over the chicken and serve immediately.
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