| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Meats, Dairy |
|
Fruits, Main dish, Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
|
3 1/2-lb chicken cut |
|
|
into 8 pieces |
| 3 |
T |
Chopped fresh chives or |
|
|
green onions |
| 3 |
T |
Fresh parsley |
| 1 1/2 |
T |
Chopped fresh tarragon OR |
| 1 1/2 |
t |
Dried tarragon |
| 1 1/2 |
T |
Fresh chopped thyme OR |
| 1 1/2 |
t |
Dried thyme |
| 2 |
c |
Sliced mushrooms, about |
|
|
6 oz |
| 2 |
|
Shallots, chopped |
| 2/3 |
c |
Fresh lemon juice |
| 2 |
T |
Gin, optional |
|
|
All purpose flour |
| 1/4 |
c |
1/2 stick unsalted butter |
| 3/4 |
c |
Whipping cream |
INSTRUCTIONS
Start this recipe the day before serving to allow time for marinating.
Place chicken in large bowl. Season with salt and pepper. Sprinkle
with chives, parsley, tarragon and thyme; toss to coat. Sprinkle
mushrooms and shallot over chicken. Stir together lemon juice and gin
and pour over mushrooms and chicken. Cover and refrigerate overnight,
turning chicken once. Remove chicken from marinade; reserve marinade
and mushrooms. Pat chicken dry with paper towels. Place flour in pie
plate. Coat chicken lightly with flour, shaking off excess. Melt
butter in heavy large skillet over medium heat. Add chicken to
skillet. Cook until brown, about 5 minutes per side. Add marinade with
mushrooms and herbs and cook 3 minutes. Stir in cream and bring to
boil. Reduce heat to low, cover and cook until chicken is cooked
through, about 20 minutes. Using slotted spoon, transfer chicken to
platter and keep warm. Spoon off any fat from surface of cooking
liquid. Boil liquid unti thickened to sauce consistency, stirring
occasionally, about 15 minutes. Season sauce to taste with salt and
pepper. Pour sauce over chicken and serve. Bon Appetit/May 94 Typed
by Didi Pahl From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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