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Pan Seared Chicken with Creamy Vidalia Sauce and Chive Mashed Potatoes

Source: Burt Wolf's Local Flavors, Philadelphia, Pennsylvania
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Active Time:  50 Minutes
Total Time:  1 Hour 20 Minutes
  Serves 6
RECIPE INGREDIENTS
For the Onion Sauce:
2 tablespoons unsalted butter
1 vidalia onion, diced
2 tablespoons all-purpose flour
1 1/2 cups chicken stock
1/2 cup half and half
1 teaspoon chopped fresh sage
salt and freshly ground pepper
For the Chive Mashed Potatoes:
8 russet potatoes, peeled
salt
1 cup milk
4 tablespoons unsalted butter
2 tablespoons chopped fresh chives
Freshly ground pepper
For the Chicken:
6 whole chicken thighs (leg and thigh attached)
6 chicken breast halves
salt and freshly ground pepper
2 tablespoons unsalted butter
4 tablespoons vegetable oil
Pan Seared Chicken with Creamy Vidalia Sauce and Chive Mashed Potatoes Recipe at Cooking.com
DIRECTIONS
Preheat oven to 450 degrees F.


TO MAKE THE ONION SAUCE: In a medium saucepan over medium heat, melt the butter. Add the onion and cook for 20 minutes, until the onion is golden brown. If the onion browns too fast, reduce the heat to medium low. Add the flour and stir constantly for 5 minutes. Gradually whisk in the chicken stock and simmer for 5 minutes. Add the half-and-half and simmer 5 minutes more. Stir in the sage and season with the salt and pepper. Cover and set aside.


TO MAKE THE POTATOES: In a large pot cover the potatoes by two inches of cold water and season with salt. Cook the potatoes over medium high heat for 30 minutes, or until the potatoes are tender when pierced with a fork. Drain the potatoes and return them to the pot. Add the milk and butter and whisk or rice with a potato ricer until smooth. Add the chives and season with salt and pepper. Keep warm while you make the chicken.


TO MAKE THE CHICKEN: Season the chicken pieces with salt and pepper. In a large skillet over medium high heat, add the butter and vegetable oil to the skillet and sear the chicken, in batches, until golden brown, 3 to 4 minutes per side. Remove the browned pieces to a baking sheet. Bake for 30 to 35 minutes, a few minutes less for the breasts, or until the juices run clear when deeply pierced with a fork.


When ready to serve, gently heat the onion sauce over low heat. Place a generous mound of the mashed potatoes in the center of each plate and ladle the onion sauce over the potatoes. Place one thigh and one breast on top of the potatoes.


Recipe courtesy of Executive Chef Anne-Marie Lasher, Fork Restaurant, Philadelphia, PA


Recipe reprinted by permission of Cooks' Catalogue, Inc. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Chicken and Potatoes
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 763
Fat. Total: 33g
Fiber: 5g
Carbohydrates, Total: 41g
Sodium: 287mg
% Cal. from Fat: 39%
Cholesterol: 246mg
Protein: 78g
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