I just cooked this one! It’s still steaming hot. When I cook chicken, I prefer recipes that have the chicken cook in liquid. Otherwise, the chicken goes too dry if you want to serve it the next day. This is a nice recipe with a smooth, velvety, carrot and potato sauce. Credits go to Kristia Mavroidi and her book “183 fresh ideas”. I used chicken breasts instead of the original recipe’s whole chicken (in pieces).
- 4 chicken breasts
- 2 tablespoons butter or margarine
- 1-2 carrots cut in four
- 1 onion, chopped
- 1 big or two small potatoes cut in four
- 3/4 white wine
- 2 tablespoons cognac
- juice from one lemon
- salt, pepper
- 1 more tablespoon butter or margarine
- 1 tablespoon flour
How to make: Saute the chicken in a big, deep pan until light brown. Take it off the pan. Saute the onion, carrots and potatoes for 5 minutes. Put the chicken back in the pan, add wine, cognac and lemon. Add 1 cup water and let the food cook covered at low heat for 45 minutes. Take the chicken pieces out. Puree the rest in a food processor. Wipe the pan clean, add 1 tablespoon butter or margarine and stir in the flour. Stir well until smooth (less than a minute) and add the puree. If the puree is too thick add some water and cook for 5 minutes. Pour over the chicken and serve it with mashed potatoes or a nice green salad. I’ll make the mashed potatoes tomorrow.