CHAMPAGNE BROWN BUTTER CHICKEN

Champagne Brown Butter Chicken image

I know you will love this recipe for myrecipes.com...This may seam time consuming , but the rewards are worth it. And once you make it you will fine it gets easier each time. Tweaked a bit by me.

Provided by Pat Duran @kitchenChatter

Categories Chicken

Number Of Ingredients 18

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Ingredients

2 tablespoon(s) bacon drippings
2/3 cup(s) all purpose flour, more or less
2 small roasting chickens,cut up-12 to 16 pieces
1 1/4 teaspoon(s) kosher salt, divided
3/4 teaspoon(s) black pepper,divided
2 tablespoon(s) canola oil,divided
6 medium red skinned potatoes, quartered
1 small package button mushrooms, halved
1/4 cup(s) brandy or apricot juice
4 - shallots, halved
3/4 cup(s) chicken stock
1 bag(s) herbs, containing -1 tbl. peppercorns,3 sprigs thyme-1 bay leaf and 1/2 bunch f.l parsley
12 - baby carrots
1 cup(s) champagne or orange soda
3 tablespoon(s) butter
1 teaspoon(s) all purpose flour
2 tablespoon(s) chopped fresh flat-leaf parsley
2 teaspoon(s) chopped fresh thyme

Steps:

Place 2/3 cup flour in a shallow dish. sprinkle the chicken pieces evenly with 3/4 teaspoon of the salt and 1/2 teaspoon of the pepper. Dredge chicken lightly in flour, shake off excess flour.
In a large Dutch oven over medium-high heat- add the bacon drippings and 1 Tablespoon of the canola oil; swirl to coat. Add 1/2 of the chicken to the pan; cook 5 minutes or until browned, turning to brown both sides 5 to 8 minutes total. Remove from pan and repeat with remaining chicken pieces.
To the dripping left in the Dutch oven add the potatoes; cook 3 minutes or until browned, stirring occasionally. Add mushrooms, sprinkle on remaining salt. Cook 3 minutes, stirring. Stir in brandy. Cook until liquid almost evaporates, stirring.
Return chicken pieces to pan, Add shallots, and stock; bring to a boil add herb bag. Bake, uncovered, at 300^ for 15 minutes. Add carrots and bake for 45 minutes until vegetables are tender and chicken is done.
Remove chicken and vegetables from pan and keep warm. Discard herb bag. Place pan over medium-high heat. Add wine and bring to a boil, scraping pan to loosen browned bits. Cook until mixture reduces to 2/3 cup takes about 12 minutes.
Melt butter in a small saucepan over medium heat. Cook about 3 minutes or until lightly browned, shaking pan. Stir in remaining flour, cook 1 minute, stirring constantly with a whisk. Add butter mixture to reduced wine mixture, stirring with a whisk. Cook 1 minute until thick. Serve with chicken and vegetables and garnish with fresh parsley and thyme. Enjoy- drink something!