Wegmans Braised Chicken with Baby Potatoes Recipe Video
Ingredients
| Chicken pieces | 3 Pound (Wegmans Chicken Split Breasts with Ribs, Drums and Thighs) | |
| Pan flour | 6 Tablespoon | |
| Olive oil | 2 Tablespoon | |
| Shallots | 3 Tablespoon, finely chopped | |
| Mushrooms | 8 Ounce (Gourmet Mushroom Bllend) | |
| Dry white wine | 1⁄2 Cup (8 tbs) | |
| Chicken stock | 2 Cup (32 tbs) (Food You Feel Good About Chicken Culinary Stock) | |
| Baby potatoes | 3⁄4 Pound, washed (Food You Feel Good About Baby White, Dutch or Red Potatoes) | |
| Escarole | 1⁄2 Pound, roughly chopped | |
| Tarragon | 2 Tablespoon, chopped | |
| Roasted red peppers | 2 Medium, dice | |
| Capers | 1 Tablespoon (Italian Classics Nonpareil Capers) | |
| Lemon juice | 3 Tablespoon | |
| Salt | To Taste | |
| Cracked black pepper | To Taste |
Nutrition Facts
Serving size
Calories 1057 Calories from Fat 549
% Daily Value*
Total Fat 61 g93.9%
Saturated Fat 16.3 g81.4%
Trans Fat 0 g
Cholesterol 258.7 mg86.2%
Sodium 893.6 mg37.2%
Total Carbohydrates 47 g15.5%
Dietary Fiber 5.7 g22.7%
Sugars 6.5 g
Protein 74 g147.3%
Vitamin A 104.7% Vitamin C 114.5%
Calcium 20.1% Iron 41.6%
*Based on a 2000 Calorie diet
Directions
1. Preheat oven to 350 degrees F.
2. Dust chicken with pan-searing flour and pat off excess.
MAKING
3. Heat oil in large braising pan/Dutch oven on medium. Add chicken pieces and brown lightly on all sides, about 8-10 minutes total. Transfer to clean platter. Discard all but 1 tablespoon oil from the pan.
4. Add shallots and saute for 1-2 minutes until soft. Add mushrooms and saute for 3-4 minutes.
5. Pour in the wine and deglaze the pan, stirring to loosen browned bits on bottom of pan. Simmer 3-5 minutes to reduce liquids by two-thirds.
6. Stir in remaining 3 tablespoon pan searing flour and add chicken stock, stirring. Allow to thicken.
7. Return chicken to pan and let potatoes join in as well. Bring to a simmer.
8. Cover with lid or foil and place pan on center rack of oven. Braise for 1 hour.
9. Remove pan from oven. Remove chicken from sauce and set aside. Add escarole to pan and simmer 5 minutes on on stove-top.
10. Stir in tarragon, peppers, and capers. Return chicken to pan.
11. Finally add lemon juice and season to taste with salt and pepper.
SERVING
12. Serve the Braised chicken and potatoes with the brothy sauce with crusty bread like Country Style Sourdough.
TIPS
Use the leftovers to make a hearty soup by adding our Food You Feel Good About Chicken Culinary Stock. Bring to a boil, then simmer slowly to blend flavors.
Chef
