Classic and Super Easy one Pot Saute Chicken, serve with Pesto Mash or Rice
Ingredients
- 6 Large Chicken Thigh (or 2 1/2-3 lbs cubed chicken breast)
- 5 tbs unsalted butter
- 2 tbs vegetable oil
- 1 large carrots, chopped to slightly bigger than bite size pieces.
- Salt and pepper to taste
- 1 cup of white button mushrooms (or if you have access to locally picked fresh mushroom, go for it, it will give this dish an extra earthy aroma)
- 1/4 cup white wine (if you do not have white wine, add unsalted chicken stock)
- 3/4 cup heavy cream
- 2 tbs finely chopped fresh parsley
How to
Brown the chicken in 4 tbs of butter and the oil in a thick based pot.
Pour off all but a thin film of fat, return the chicken to the skillet and season it with salt and pepper
Add the carrots.
Cover and cook on high heat until the oil starts to bubble, then reduce the heat to low and cook for another 30 minutes, basting the chicken every 7-8 minutes.
Once cooked through (for chicken thighs, poke the tip of a knife at the thickest part of the meat where the joint is, the juice should run clear) remove the chicken and carrots and place on a serving plate.
In the same pot, add the mushrooms and toss for 2 minutes.
Pour white wine or chicken stock in and boil over high heat, stirring to loosen the browned bits at the bottom of the pan.
Reduce the liquid by half, reduce the heat to low and add the cream.
Simmer for 3-4 minutes, stirring every once in a while until the sauce has been reduced and thickened slighly.
Season to taste.
Remove from the heat, add 1 tbs of butter to add glossiness to the sauce and parsley.
Pour over the cooked chicken in the serving plate.
Serve hot.
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Serve 4.
Modified from: Recipes: the Cooking of Provincial France by Time Life Books. 1968, reprinted edition 1976