Free Recipe Chicken Au Poivre 2
Recipe Type: Free Chicken Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 8
Ingredients for Chicken Au Poivre 2 Recipe
8 lg Skinless boneless chicken
-breast halves; larger the
-better
Salt
1 tb Black Pepper; Coarsely
-ground
6 tb Butter
1 c Onion; Thinly sliced
1 c Carrots; Thinly sliced
1 Clove Garlic; Crushed
2 tb Flour
1/2 ts Dried thyme
1 Bay leaf
3 tb Parsley; Finely chopped
1/2 c Celery; Coarsely chopped
1/2 c Leeks (optional); Finely
-chopped
1 c Dry Vermouth
1/2 c Heavy cream
1 c Chicken Broth
1 tb Dijon mustard
1 tb Chives; Chopped
Chicken Au Poivre 2 Preparation
1. Skin and bone or have the chicken breasts skinned, boned, and halved to end up with 8 large skinless, boneless halves. 2. Sprinkle the pieces with salt and pepper. 3. Melt the butter in a skillet large enough to hold the pieces in one layer. Add the onions, carots, and garlic and cook, stirring, about 10 minutes without browning. 4. Sprinkle with flour and stir to blend. Arrange the chicken pieces, boned side down, in the skillet and sprinkle with thyme, bay leaf, parsley, celery, and leeks. Cover closely and let cook 5 minutes. 5. Add the vermouth, cream, and broth and cover once more. Simmer 20 minutes. 6. Remove the chicken pieces to a platter and keep warm. Spoon and scrape the sauce into the container of a food processor or blender and blend to a fine puree. Return this sauce to a saucepan and add salt to taste. Add the mustard, stirring, and remove from the heat. Sprinkle with chives and pour the sauce over the chicken. Serve hot. Recipe By : from Craig Claiborne’s Favorites Series II Posted to MC-Recipe Digest V1 #279 Date: Mon, 04 Nov 1996 21:25:25 -0800 From: Connie Halliday <connieh@earthlink.net>
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