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Categories:
quarters kosher salt pepper butter vegetable oil fennel bulbs endive shallot white wine chicken broth whipping cream flat leaf parsley
Viewed: 57 - Published at: 3 years agoIngredients
- 4 leg-thigh chicken quarters or 8 leg and thigh pieces (2 lbs. total)
- About 1 tsp. kosher salt
- About 1 tsp. pepper
- 2 tablespoons butter, divided
- 1 tablespoon vegetable oil
- 2 medium fennel bulbs
- 4 heads Belgian endive
- 1 large shallot
- 1/2 cup white wine
- 1/2 cup reduced-sodium chicken broth
- 1/2 cup whipping cream
- 1/4 cup flat-leaf parsley leaves, chopped
Method
- Sprinkle chicken with 1 tsp. each salt and pepper. In a large, heavy frying pan over medium-high heat, melt 1 tbsp. butter with the oil. Add chicken in a single layer and cook, without moving, until browned underneath, about 5 minutes. Turn over and cook until second side is lightly browned, about 2 minutes. Transfer chicken to a plate; drain fat from pan.
- Meanwhile, trim fennel bulbs (chop and reserve 1/4 cup fronds) and cut bulbs into quarters; core and thinly slice. Trim ends of endive and quarter heads length-wise. Chop shallot.
- Return pan to medium-high heat. Add wine and broth and stir, scraping bottom, to release browned bits from pan. Add chicken, fennel, endive, shallot, and re--maining butter. Cover and cook, stirring occasionally (pan will be very full at first), until chicken is no longer pink at the bone, about 15 minutes.
- Add cream to pan, increase heat to high, and cook uncovered, stirring, until slightly thickened, about 5 minutes. Season with salt and pepper. Spoon into a shallow bowl and sprinkle with parsley and reserved fennel fronds.
