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Sauteed Chicken in Albarino Wine Sauce with Wild Mushroom Pommes Anna (Bobby Flay) Recipe

Sauteed Chicken in Albarino Wine Sauce with Wild Mushroom Pommes Anna (Bobby Flay) Recipe

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Sauteed Chicken in Albarino Wine Sauce with Wild Mushroom Pommes Anna (Bobby Flay)

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Ingredients:

Serving

2 whole chickens, quartered
salt and freshly ground pepper
2 cups flour, seasoned with 1 tbsp salt and 1 tsp freshly ground black pepper
1/4 cup olive oil
2 shallots, finely sliced
4 cloves garlic, finely chopped
2 cups albarino white wine
3 cups chicken stock
2 tbsp cold unsalted butter
2 tbsp finely chopped fresh tarragon
1 cup fresh or frozen peas
mushroom pommes anna
3 tbsp olive oil
2 shallots, finely chopped
3 cloves garlic, finely chopped
1 cup dry white wine
2 lb crimini mushrooms, finely chopped
3 tbsp finely chopped fresh thyme
salt and freshly ground pepper
2 sticks unsalted butter , clarified
4 large potatoes, peeled and sliced thinly on a mandoline
salt and pepper
mushroom duxelle

Directions:

Preheat oven to 375 degrees F. Season the chicken with salt and pepper on both sides. Place the flour in a medium bowl and dredge the chicken in the mixture. Tap off any excess. Heat the oil in a large Dutch oven until almost smoking and saute the chicken in 2 batches until golden brown on both sides. Remove the chicken to a baking sheet and finish cooking in the oven, approximately 8 to 10 minutes. Drain off all but 2 tablespoons of oil in the pan. Add the shallots and garlic to the pan and cook until soft. Increase the heat to high, add the wine and reduce until almost dry. Add the chicken stock and continue cooking to a sauce consistency. Whisk in the butter, tarragon and peas and season with salt and pepper to taste. Remove the chicken from the oven and serve with the sauce.
Mushroom Duxelle:
Heat olive oil in a large saute pan over high heat until almost smoking, add the mushrooms and cook until golden brown and dry. Add the shallots and garlic and cook until soft. Add the wine and cook until reduced. Add the thyme and season with salt and pepper to taste.
Potatoes:
Preheat oven to 400 degrees F. Pour 2 tablespoons of the clarified butter into an iron skillet and heat over high heat. Arrange potatoes slices in the pan in concentric circles, overlapping the slices, drizzle each layer with butter, season with salt and pepper and spread some of the mushroom duxelle over the entire surface. Repeat to make 4 to 5 layers. Heat the pan on top of the stove until the butter bubbles.
Transfer the pan to the oven and bake until the potatoes are golden brown and soft, 20 to 25 minutes. Press the potatoes with a pot lid during the baking once or twice to keep them flat. Remove from the oven and pour out excess butter. Let sit 10 minutes before inverting onto a round platter.
Yield: 8 servings

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1325.81 Kcal (5551 kJ)
Calories from fat	773.03 Kcal
		% Daily Value*
Total Fat	85.89g	132%
Cholesterol	306.42mg	102%
Sodium	1218.78mg	51%
Potassium	1656.47mg	35%
Total Carbs	72.28g	24%
Sugars	12.23g	49%
Dietary Fiber	9.92g	40%
Protein	62.32g	125%
Vitamin C	19mg	32%
Vitamin A	1mg	32%
Iron	6.9mg	38%
Calcium	229.8mg	23%

Amount Per 100 g
Calories	179.61 Kcal (752 kJ)
Calories from fat	104.72 Kcal
		% Daily Value*
Total Fat	11.64g	132%
Cholesterol	41.51mg	102%
Sodium	165.11mg	51%
Potassium	224.4mg	35%
Total Carbs	9.79g	24%
Sugars	1.66g	49%
Dietary Fiber	1.34g	40%
Protein	8.44g	125%
Vitamin C	2.6mg	32%
Vitamin A	0.1mg	32%
Iron	0.9mg	38%
Calcium	31.1mg	23%

* 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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