Recipes: Chicken

the recipes

november 2003

Chicken

Sunday Chicken with Mushrooms

(makes 4 servings)

4	bone-in chicken breasts with skin (6 ounces each)
1/8	teaspoon kosher salt (optional)
	Freshly grated pepper
2	teaspoons olive oil
1	medium carrot, minced
2	shallots, minced
1 1/2	cups brown stock, low salt, low fat
1	pound mushrooms
2	tablespoons cognac
1/2	cup dry white wine
2	tablespoons fresh tarragon, chopped

Preheat oven to 350°F. Pat chicken dry and then season with salt if using, and pepper. Heat 1 teaspoon oil in a non-stick pan and brown the chicken, skin side down for about 3 minutes, until browned. Place on a baking sheet and roast until the juices run clear, about 25 minutes.
While the chicken is cooking, in a non-stick pan sauté the carrot and shallots until they begin to caramelize, about 4 minutes. Add the stock and boil until reduced by half. Transfer the stock mixture to a bowl and set aside. Wipe the pan with paper towel and add the remaining teaspoon of oil. Sauté the mushrooms and stir until they turn golden. Remove the pan from the heat. Add the cognac and ignite with a very long match. When the flames burn out, add the wine.
Return to the heat and bring to a boil. Reduce by one half. Stir in the reserved stock mixture and the tarragon. Simmer for 2 minutes
Remove the skin from the chicken. Arrange on a serving platter and top with the mushrooms and pan sauce.

Per serving:	220 calories (29% calories form fat), 7 g total fat (1.5 g saturated fat), 21 g protein, 13 g carbohydrate, 2 g dietary fiber, 35 mg cholesterol, 160 mg sodium, 812 mg potassium
Exchanges:	3 very lean protein, 1 carbohydrate (3 vegetable), 1 fat

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