Braised Chicken with Scallion Puree
- 2 teaspoons vegetable oil
- 1 chicken, cut into 4 pieces
- Salt and freshly ground black pepper
- 5 bunches scallions, trimmed and thickly sliced
- 1/3 cup white wine
- 3 cups chicken stock
- 2 russet potatoes, peeled and quartered
- 2 tablespoons heavy cream
Heat the oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, and cook, skin side down, until golden, about 5 minutes. Turn the chicken, add two-thirds of the scallions and brown the chicken on the other side, about 3 minutes. Transfer the chicken to a platter.
Continue to cook the scallions until just soft, 1 to 2 minutes more. Add the wine, scraping up the browned bits with a wooden spoon, and reduce by half. Return the chicken to the skillet, and add the stock and potatoes. Reduce the heat to medium-low and braise, partially covered, until the chicken is cooked through, about 50 minutes.
Transfer the chicken to a platter and loosely cover with foil. Strain the braising liquid into a small bowl. Transfer the potatoes and scallions to a medium bowl. Return the braising liquid to the skillet, and reduce by half over high heat. Add the remaining scallions, and cook for 30 seconds. Mash the reserved potatoes and scallions with a fork; then stir in the heavy cream. Season to taste with salt and pepper.
Put the potatoes on a serving platter, arrange the chicken over the potatoes and spoon the scallions over the chicken.
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Recipe reprinted by permission of World Publication, LLC. All rights reserved.
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