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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3 1/2 to 4 pound chicken, quartered |
4-6 tablespoons butter |
2 tablespoons finely chopped onion |
1/2 teaspoon thyme |
1 tablespoon paprika |
1 cup heavy cream |
salt, freshly ground pepper |
1 cup white wine (pouilly fuissé or white pinot) |
garnish: chopped parsley, paprika |
Directions:
1. Brown the chicken pieces in the butter, turning each piece to color evenly. When the pieces are evenly browned, add 2 tablespoons finely chopped onion to the pan and let it cook down over low heat for 3-4 minutes. Add salt and pepper to taste, 1/2 teaspoon thyme, and 2/3 cup white wine. Simmer gently until chicken is tender. Add 1/2 cup white wine and 1 tablespoon paprika and cook slowly for a few minutes. Remove chiken to a hot platter and reduce pan juices over high heat. Add 1 cup heavy cream, heat through and blend. Thicken sauce with beurre manié and taste for seasoning. Pour sauce over chicken and garnish with a good sprinkling of paprika and finely chopped parsley. Serve with a rice pilaf and a crisp salad.
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