I love a recipe that is simple. I’ll take good natured food over a fusion of flavors any day. In the tradition of coq au vin or crawfish etouffee this chicken dish just gets better over time. I like to prepare it on a Friday night and then eat leftovers for Saturday lunch.
- Serves: 4 people
- Category: Entree
- 1 chicken, quartered
- teaspoon vegetable oil
- 3 bunches scallions, trimmed and chopped
- 1/3 cup white wine
- 3 cups chicken stock/broth
- 2 russet potatoes peeled and quartered
- 2 tablespoons heavy cream
- Salt and freshly ground black pepper, to taste
- To begin, heat the vegetable oil in a 12-inch skillet over a medium high heat. You will need to cover the skillet later, so select one with a lid. A piece of aluminum foil will work too, if your large skillet doesn't have a lid.
- Season the chicken pieces with salt and pepper. Place the chicken pieces skin side down in the skillet. Cook until golden brown. This should take about 5 minutes.
- Turn the chicken pieces over and add two-thirds of the scallions. Cook for 3 to 5 minutes or until the chicken is browned and then transfer the pieces to a platter, leaving the scallions in the skillet.
- Continue to cook the scallions until soft, about 1 to 2 minutes.
- Add the wine to skillet. Using a wooden spoon, scrape the brown bits up from the bottom of the skillet. Reduce the wine by half.
- Return the chicken to the skillet and add the chicken broth and potatoes.
- Reduce the heat to medium low. Partially cover the skillet. Basting occasionally, cook the chicken for about 50 minutes or until done. The juices will run clear when the chicken is fully cooked.
- Remove the chicken pieces and place on a platter. Cover the platter with foil to keep the chicken warm.
- Strain the sauce to remove the potatoes and scallions.
- Return the sauce to the skillet and place the potatoes and scallions in a medium sized mixing bowl.
- Mash in the potatoes and scallions.
- Mix in the heavy cream.
- Season with salt and pepper to taste.
- Spoon the mashed potatoes on the serving platter along with the chicken. Reduce the sauce by half.
- Add the remaining scallions and cook for 30 seconds.
- Top with the hot scallion and braising liquid.