Chicken braised with chicory and creme fraiche recipe And Books
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Chicken braised with chicory and creme fraiche recipe and books|
So you would like to know how to make Chicken braised with chicory and creme fraiche recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!
chicken braised with chicory and creme fraiche
6 large chicken pieces bone in (drumsticks thighs or breasts)
2 tbsps of groundnut oil
30g slice of butter
3 heads chicory split in half lengthways
2 tsps brown sugar
juice of 1lemon
3 shallots finely chopped
125ml medium dry white wine something from Alsace would be ideal
180ml creme fraiche
a few sprigs of parsley chopped
Preheat the oven to 200/C/400F/gas mark 6.
Heat the groundnut oil with the butter in a large deep heavy pan.
When the butter starts to bubble carefully put in the chicken pieces in two batches if you need to and cook until golden on each side.
Try not to move them too often then you will get a nice crust on the skin.
Lift the chicken out of the pan and set aside.
If the fat is still in a good condition use it for the next bit; if it looks a bit dark then pour it away and add some more.
On no account get rid of the sticky bits of chicken on the bottom of the pan: these are where much of the flavour is.
Put the chicory in the pan then season with sugar salt and pepper.
Cook over a moderate heat until the outside leaves start to caramelise and soften about 5 minutes.
Add the finely chopped shallots and lemon juice then return the chicken to the pan.
Pour over the wine and bring to the boil.
Turn down the heat and simmer for about 10 minutes until the wine and cooking juices have reduced a bit.
Spoon in the cr¸me fra"che season with salt and pepper and stir as best you can so the juices mingle with cream.
Cover with a lid and put into a preheated oven.
Leave for about an hour.
Stir halfway through cooking.
With a draining spoon lift out the chicken and chicory and place on an ovenproof serving dish. Return this to the oven while you finish the sauce.
Add half the parsley and a seasoning of salt and freshly ground pepper to the liquid.
Put over a moderate heat and let it simmer enthusiastically until it starts to thicken slightly It should be the consistency of double cream.
Add the rest of the parsley give the mixture a stir then pour the sauce over the chicken.
A straightforward recipe where the juices are a heavenly mix of chicken bitter chicory and sweet cream. Some plain steamed or boiled floury potatoes and a few salad leaves are the only accompaniments.
This Recipe Serves 2
We truly hope you will like this American recipe, and enjoy your tasty Chicken braised with chicory and creme fraiche recepie. Check out these great recipe books and learn how to make Chicken braised with chicory and creme fraiche!
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