Chicken Thighs With Pistachios And Escargot Butter
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | French | Gma3 | 1 | Servings |
INGREDIENTS
| 2 | T | Olive oil, about |
| 1 1/2 | lb | Chicken thighs, bones in |
| with skin | ||
| removed | ||
| Salt and freshly ground | ||
| black pepper to | ||
| taste | ||
| 1/2 | c | Chicken broth |
| 3 | Clov garlic, peeled and | |
| coarsely | ||
| chopped | ||
| 4 | T | Chilled unsalted butter |
| 1/2 stick | ||
| 1/4 | c | Coarsely chopped flat-leaf |
| parsley | ||
| Salt and freshly ground | ||
| black pepper to | ||
| taste | ||
| 1/2 | c | Pistachio nuts, coarsely |
| chopped |
INSTRUCTIONS
This is a variation of a fish recipe that appears in Michel Richard's book. See below for fish variation. Place a heavy large nonstick skillet over medium heat and film with oil. Season the chicken with salt and pepper. Add chicken to the skillet and cook until opaque throughout, for about 5 minutes total, turning halfway. For the escargot butter, meanwhile boil the chicken broth with the garlic in a heavy saucepan until the liquid is reduced to 2 tablespoon Whisk in 1 tablespoon butter off the heat. Return to very low heat and whisk in the remaining 3 tablespoon butter, one at a time, to form a thick, creamy sauce. Stir in the parsley. Season with salt and pepper. To serve, place the chicken on 4 plates. Spoon the sauce over the chicken. Sprinkle with pistachios. Serve immediately. Serves 4. Fish variation: Substitute 4 (1 1/2 to 1 3/4 pound total) freshwater perch fillets, patted dry, for the chicken thighs, and 1/2 cup clam juice or fish stock for the chicken broth. Proceed with the recipe as given. Recipe for Chicken Thighs with Pistachios and Escargot Butter is a variation of a fish recipe from Michel Richard's Home Cooking With a French Accent by Michel Richard with Judy Zeidler and Jan Weimer (William Morrow and Company, Incup, copyright 1993 by Michel Richard and Judy Zeidler). Converted by MC_Buster. Recipe by: Good Morning America Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1311
Calories From Fat: 917
Total Fat: 105.7g
Cholesterol: 122.1mg
Sodium: 2379.5mg
Potassium: 2387.8mg
Carbohydrates: 78.9g
Fiber: 29.4g
Sugar: 36.1g
Protein: 34.4g