Friday, November 9, 2012

braised chicken and veggies

I just love recipes that result in platters full of delicious food.  And by platters, I mean platters...look at that thing!  There's just food piled everywhere!

This recipe is one of my all-time favorites.  I won't does take a bit of time (and dishes!) to make.  But, it's not difficult and is definitely a crowd pleaser when company comes over.  If you are looking for a stick-to-your-ribs, comfort food kind of meal, this is it!

In a nonstick skillet, saute sliced onion, carrot, celery, and potatoes in butter for 10 minutes, or until tender.  You may need to add additional butter or oil...that's okay.

Remove the veggies to a separate plate and keep them warm by covering with foil.  Add chicken breasts to the pan and brown on both sides.  They don't need to be cooked through at this point...just browned.  Remove these to a separate plate and keep them warm by covering with foil.

Add 1 cup of white wine to the pan and let it simmer up.  Be sure to use a white wine that you would enjoy drinking (don't go for the cooking wine in the grocery store aisle...only cook with real wine if you want the best results).  Simmer it until it's reduced to about 1/2 cup.

Stir in chicken broth and then add salt, thyme, white pepper, bay leaf, and a heaping tablespoon of minced fresh parsley.

 Add the chicken back to the pan.  At this point, cover it and let everything simmer until the chicken has cooked through.  Then, remove chicken to a serving platter and keep warm.

 In a separate skillet, saute mushrooms in butter until tender.  Add the cooked mushrooms and the rest of the veggies to the wine and seasonings.  In a separate bowl, combine flour and evaporated milk, stirring until smooth.  Stir into the veggies.  Cook and stir for 2 minutes or until thickened.

Pour all of the veggies and sauce over the chicken breasts on the serving platter. This is really an all-in-one meal, but it also goes well with a side salad.  Enjoy!

Braised Chicken and Veggies
1 onion, sliced
1 large carrot, sliced
2 stalks celery, sliced
4 potatoes, diced
3 T. butter, divided
6 boneless, skinless chicken breast halves
1 cup dry white wine (chicken broth may be used as a substitute)
1 1/3 cup chicken broth
1 T. minced fresh parsley
1 t. salt
1 t. thyme
1/4 t. white pepper
1 bay leaf
3 T. flour
1/2 cup evaporated milk
1/2 pound fresh mushrooms, quartered

In a large nonstick skillet, saute onion, carrot, potatoes, and celery in 2 T. butter for 10 minutes, or until tender.  Remove vegetables; set aside and keep warm.

Add chicken to the skillet; brown on both sides.  Remove and keep warm.  Add wine; simmer until reduced to 1/2 cup.  Stir in broth and seasonings.  Return chicken to pan; cover and simmer for 5-10 minutes, or until chicken is cooked through.  Remove chicken to a serving platter; keep warm.

In a separate skillet, saute mushrooms in remaining 1 tablespoon of butter until tender.  Pour cooked mushrooms into wine mixture; add remaining cooked veggies.  In a separate bowl, combine flour and milk until smooth; gradually stir into veggies.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Discard bay leaf.  Spoon sauce with veggies over chicken.  Serves 6.

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