Chicken with Chive Cream Sauce
This dish is made with whole chicken legs that are boned so that they resemble little hams. You can use boneless chicken breast as a substitute. Serve this delicious spring-green dish with steamed new potatoes and a Beaujolais or Pinot Noir.
From Bistro
Courtesy of Au Pied de Fouet
- 2 pounds tiny new red potatoes
- 1 pound boned whole chicken legs (thighs and drumsticks), or 4 boneless chicken breasats
- Salt and freshly ground black pepper to taste
- Flour for dredging, plus 3 tablespoons flour
- 2 tablespoons unsalted butter, plus 2 tablespoons butter at room temperature
- ½ cup coarsely chopped onion
- 2 cups chicken stock or canned low-salt chicken broth
- ¾ cup crème fraîche
- 2 bunches fresh chives, coarsely chopped
In a covered steamer, steam the potatoes over boiling water for 20 minutes, or until tender when pierced with a knife.
Meanwhile, sprinkle the chicken pieces with salt and pepper. Just before sautéing, dredge the chicken in flour and shake off the excess.
In a large sauté pan or skillet, melt the 2 tablespoons butter over medium heat and sauté the chicken for 2 minutes of each side, or until golden. Reduce heat to low, stir in the onion, cover and cook for 15 minutes, turning the chicken once. Transfer the chicken pieces to a plate; set aside and keep warm.
To make the sauce: In the same pan over medium heat, stir the stock or broth to scrape up the browned bits from the bottom of the pan. Raise heat to high and cook to reduce the liquid by a third. Reuce heat to medium-low, stir in the crème fraîche, and slowly bring to a boil.
Knead the 2 tablespoons soft butter and 3 tablespoons flour together to make a paste. Whisk the paste into the sauce until smooth. Season with salt and pepper to taste. Simmer for 5 minutes, whisking often, until smooth and thick.
In a blender or food processor, purée the chives. Add the sauce and process until smooth.
To sserve, place a chicken piece on each of 4 plates and spoon over some of the chive sauce. Serve immediately, with steamed potatoes on the side.
Makes 4 to 6 servings