Country-French Chicken
Country-French Chicken is an impressive dinner. Made with 2 tbsp. butter or margarine, 3 to 3 1/2 lb. chicken, cut into quarters, 12 to 18 small white onions, trimmed, 4 small carrots, peeled and cut diagonally into 1 1/2-inch pieces and 2 cloves garlic, minced, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
In a large skillet over medium heat, melt butter.
Add chicken pieces skin side down and brown well.
Using tongs, turn chicken pieces until all sides are brown.
Place all pieces of chicken in a large baking dish and set aside.
Preheat oven to 350Β°.
Add onions, carrots and garlic to skillet drippings.
Saute over medium heat until onions and carrots are lightly browned.
Add brandy to skillet.
Carefully ignite brandy and shake skillet until the flames subside.
Add wine, parsley, bay leaf, salt, pepper, thyme and ground cloves.
Turn up heat to high and bring carrot mixture to boiling, stirring frequently.
Remove from heat. Put carrot mixture into baking dish.
Cover baking dish with lid or foil and place on center rack of oven.
Bake for 30 minutes. Uncover dish and place sugar snap peas evenly over chicken and carrot mixture.
Cover baking dish and bake 30 minutes or until juices run clear when chicken is pierced with a fork and vegetables are tender.
Remove bay leaf.
Serve on a decorative platter.
Serves 4.
Suggestions
Serve with boiled potatoes, French bread and wine.
π· Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment