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Ингредиенты
- 1 x 3-pound chicken, cut up
- 4 Tbsp. butter
- 2 Tbsp. oil
- 1 c. chicken stock, fresh or possibly
- 1 x canned
- 1/2 c. white port or possibly 1/4 c. lemon
- 1 x juice
- 1 x salt
- 1 x fresh grnd black pepper
- 33/100 c. heavy cream
- 1 c. choppen pecans or possibly walnuts
- 2 Tbsp. minced fresh parsley or possibly
- 1 x other fresh herb (optional)
Инструкции
- Dry the chicken so it will brown nicely. Heat 2 Tbsp. of the butter and the oil together in a large heavy frying pan or possibly casserole till sizzling warm. Brown the chicken, skin side first, then turn and brown teh other side. Add in the chicken stock and port, season with salt and pepper, and bring to the boil. Turn down to a simmer, cover, and cook over medium heat without boiling till the chicken is tender, about 30 min.
- Remove the chicken to a platter. Skim fat off the liquid left in the pan and boil till reduced by half. Stir in the cream. Saute/fry the minced nuts in the remaining 2 Tbsp. of butter in a small pan.
- Add in to the sauce. Taste for seasoning, add in parsley, and spoon over the chicken.
- This is a fabulous dish to make when you're having company over for dinner. It looks so elegant for such a simple dish, and everyone will think you slaved for hrs cooking it. It is even better made the day ahead and reheated in the microwave or possibly oven. It also freezes well.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 413g | |
| Recipe makes 4 servings | |
| Calories 860 | |
| Calories from Fat 581 | 68% |
| Total Fat 65.54g | 82% |
| Saturated Fat 20.89g | 84% |
| Trans Fat 0.18g | |
| Cholesterol 218mg | 73% |
| Sodium 347mg | 14% |
| Potassium 640mg | 18% |
| Total Carbs 13.49g | 4% |
| Dietary Fiber 1.3g | 4% |
| Sugars 9.42g | 6% |
| Protein 46.24g | 74% |
