Alsatian Chicken
- Number of Servings: 4
Ingredients
INGREDIENTS | SERVES 4 4 tablespoons butter 4 chicken thighs 1 medium onion, sliced 8 ounces mushrooms, sliced 2 tablespoons brandy 1 cup Riesling wine 1 tablespoon ground mustard powder Salt to taste Pepper to taste ¼ cup whole milk
1. Preheat oven to 350°F.
2. Place a skillet over high heat. Once it is warmed, add 3 tablespoons butter. When it's melted, add the chicken thighs, skin side down. Cook for 6–7 minutes, or until the skin is golden brown. Turn the chicken over and cook for an additional 5 minutes.
3. Place the chicken on a plate and keep it warm. Reduce the heat to medium, add the sliced onion, and cook for 5 minutes. Sprinkle the mushrooms over the pan and cook for 5 minutes.
4. Add the brandy, wine, and the ground mustard to the skillet and increase the heat slightly. Stir to scrape any stuck-on bits. Once the liquid starts to simmer, turn off the burner and place the chicken back in the skillet.
5. Place the skillet in the middle of the oven and cook for 1 hour and 15 minutes. Then place the chicken onto a clean plate and keep it warm. Place the skillet over a medium-high burner and let the liquid reduce until 1 cup is left. Season with salt and pepper to taste.
6. Stir the milk and 1 tablespoon butter into the sauce. Melt the butter and quickly whisk the sauce before pouring it over the chicken to serve.
Serving Size: Serves 4
2. Place a skillet over high heat. Once it is warmed, add 3 tablespoons butter. When it's melted, add the chicken thighs, skin side down. Cook for 6–7 minutes, or until the skin is golden brown. Turn the chicken over and cook for an additional 5 minutes.
3. Place the chicken on a plate and keep it warm. Reduce the heat to medium, add the sliced onion, and cook for 5 minutes. Sprinkle the mushrooms over the pan and cook for 5 minutes.
4. Add the brandy, wine, and the ground mustard to the skillet and increase the heat slightly. Stir to scrape any stuck-on bits. Once the liquid starts to simmer, turn off the burner and place the chicken back in the skillet.
5. Place the skillet in the middle of the oven and cook for 1 hour and 15 minutes. Then place the chicken onto a clean plate and keep it warm. Place the skillet over a medium-high burner and let the liquid reduce until 1 cup is left. Season with salt and pepper to taste.
6. Stir the milk and 1 tablespoon butter into the sauce. Melt the butter and quickly whisk the sauce before pouring it over the chicken to serve.
Serving Size: Serves 4
Nutritional Info Amount Per Serving
- Calories: 235.4
- Total Fat: 13.7 g
- Cholesterol: 65.8 mg
- Sodium: 126.4 mg
- Total Carbs: 5.8 g
- Dietary Fiber: 0.7 g
- Protein: 9.6 g
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