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Chicken Fricassee with Tomato Basil Pilaf (Robert Irvine) Recipe

Chicken Fricassee with Tomato Basil Pilaf (Robert Irvine) Recipe

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Chicken Fricassee with Tomato Basil Pilaf (Robert Irvine)

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Ingredients:

Serving

6 boneless chicken breasts, skin on
salt and pepper
all-purpose flour , as needed for dredging
1/4 cup clarified butter
6 fresh tomatoes , seeds removed and diced , or 1 large can (28-32 oz) plum tomatoes
1/2 cup chopped fresh basil leaves, plus sprigs for garnish
1 cup white wine
1 cup vegetable or chicken stock
1 cup heavy cream
1/8 cup olive oil
1 medium onion, chopped
2 cloves garlic, chopped
2 cups rice
5 cups chicken stock
1 tsp poultry seasoning

Directions:

Preheat oven to 375 degrees F
Season chicken breasts with salt and pepper. Dredge chicken in flour and shake off excess. Heat half the clarified butter (1/8 cup) in a large saute pan, and brown the chicken on both sides over medium heat, cooking about 8 to 10 minutes. Remove to an ovenproof casserole. Add the rest of the clarified butter (the other 1/8 cup) to the same saute pan, and add the tomatoes and chopped basil, cooking gently over low heat for 2 minutes. Then, add the white wine and reduce the liquid by half. When the liquid in the saute pan is reduced, add the vegetable stock and heavy cream and bring to a gentle boil. Let the sauce cook until mixture starts to thicken about 5 to 10 minutes. Pour the sauce directly over the chicken in the casserole and bake covered in the oven until internal temperature reaches 165 degrees F on an instant-read thermometer, about 25 to 35 minutes.
While the chicken is cooking, begin the rice. Heat the olive oil in a medium saucepot and saute onion and garlic until translucent. Add rice and toast lightly. Pour in the 5 cups of chicken stock and add the poultry seasoning and season with salt and pepper. Return to a boil, reduce heat, cover and simmer until tender, about 25 minutes, keeping covered at all times.
When the chicken is done, transfer the pieces to a utility platter. The chicken should still have sauce on top. You can spoon some more sauce on top of the chicken if desired, but most of the remaining sauce in the casserole will be used for the rice. Finish the rice by adding the tomato/basil sauce and combining well. Spoon the rice onto center of serving plate, top with a piece of chicken and garnish with basil.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1073.96 Kcal (4496 kJ)
Calories from fat	494.58 Kcal
		% Daily Value*
Total Fat	54.95g	85%
Cholesterol	233.76mg	78%
Sodium	1412.72mg	59%
Potassium	985.65mg	21%
Total Carbs	84.57g	28%
Sugars	5.28g	21%
Dietary Fiber	4.72g	19%
Protein	56.29g	113%
Vitamin C	6.8mg	11%
Iron	5.2mg	29%
Calcium	104.5mg	10%

Amount Per 100 g
Calories	177.92 Kcal (745 kJ)
Calories from fat	81.94 Kcal
		% Daily Value*
Total Fat	9.1g	85%
Cholesterol	38.73mg	78%
Sodium	234.04mg	59%
Potassium	163.29mg	21%
Total Carbs	14.01g	28%
Sugars	0.88g	21%
Dietary Fiber	0.78g	19%
Protein	9.33g	113%
Vitamin C	1.1mg	11%
Iron	0.9mg	29%
Calcium	17.3mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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