Extra-Crunchy Fried Chicken

February/March 2005

WHY THIS RECIPE WORKS:
Preparing a fried chicken recipe at home can be a messy, time-consuming affair. For a fried chicken recipe that could be made at home without the big mess, we brined the chicken in heavily salted buttermilk to keep it moist and well-seasoned. For the crunchy coating, we combined flour with a little baking powder, then added buttermilk to make a thick slurry, which clung tightly to the meat. Frying the chicken with the lid on the pot for half the cooking time contained the spatter-prone oil and kept it hot. We also found that shortening provided the cleanest flavor and least-greasy chicken, while peanut oil was a close second.

Serves 4

Keeping the oil at the correct temperature is essential to producing crunchy fried chicken that is neither too brown nor too greasy. Use a candy/deep-fry thermometer to check the temperature of the oil before you add the chicken (see related testing). If you cannot find a chicken that weighs 3 1/2 pounds or less, or if you don't have a pan that is 11 inches in diameter, you will have to fry the chicken in two batches. Follow the recipe, frying the chicken four pieces at a time and keeping the first batch warm in a 200-degree oven while the second batch is cooking. If you want to produce a slightly healthier version of this recipe, you can remove the skin from the chicken before soaking it in the buttermilk. The chicken will be slightly less crunchy.

INGREDIENTS
2cups buttermilk plus 6 additional tablespoons
2tablespoons table salt
1 whole chicken (about 3 1/2 pounds), cut into 8 pieces, giblets discarded, wings and back reserved for stock
3cups all-purpose flour
2teaspoons baking powder
3/4teaspoon dried thyme
1/2teaspoon ground black pepper
1/4teaspoon garlic powder
4 - 5cups vegetable shortening or peanut oil
INSTRUCTIONS
1. Whisk together 2 cups buttermilk and salt in large bowl until salt is dissolved. Add chicken pieces to bowl and stir to coat; cover bowl with plastic and refrigerate for 1 hour. (Don't let chicken soak much longer or it will become too salty.)

2. Whisk flour, baking powder, thyme, pepper, and garlic powder together in large bowl. Add remaining 6 tablespoons buttermilk; with your fingers rub flour and buttermilk together until buttermilk is evenly incorporated into flour and mixture resembles coarse wet sand.

3. Working in batches of two, drop chicken pieces into flour mixture and turn to thoroughly coat, gently pressing flour mixture onto chicken. Shake excess flour from each piece of chicken and transfer to wire rack set over rimmed baking sheet.

4. Heat oil (it should measure 3/4 inch deep) in large heavy-bottomed Dutch oven with 11-inch diameter over medium-high heat until it reaches 375 degrees. Place chicken pieces, skin-side down, in oil, cover, and fry until deep golden brown, 8 to 10 minutes. Remove lid after 4 minutes and lift chicken pieces to check for even browning; rearrange if some pieces are browning faster than others. (At this point, oil should be about 300 degrees. Adjust burner, if necessary, to regulate temperature of oil.) Turn chicken pieces over and continue to fry, uncovered, until chicken pieces are deep golden brown on second side, 6 to 8 minutes longer. (At this point, to keep chicken from browning too quickly, adjust burner to maintain oil temperature of about 315 degrees.) Using tongs, transfer chicken to plate lined with paper towels; let stand for 5 minutes to drain. Serve.

SECRETS TO A CRUNCHY COATING

1. Soak the chicken in a buttermilk-salt mixture.


2. Coat the chicken with the buttermilk-moistened flour.


3. Add the chicken to the hot oil and cover the pot to capture the steam.


4. Use tongs to flip the chicken and finish cooking with the cover off.


America's Test Kitchen is a 2,500-square-foot kitchen located just outside of Boston. It is the home of Cook's Country and Cook's Illustrated magazines and is the workday destination for more than three dozen test cooks, editors, and cookware specialists. Our mission is to test recipes until we understand how and why they work and arrive at the best version. We also test kitchen equipment and supermarket ingredients in search of brands that offer the best value and performance. You can watch us work by tuning in to America's Test Kitchen (www.americastestkitchen.com) or Cook's Country by America's Test Kitchen on public television.

Quick Chicken Fricassee

Serves 4 to 6

Two tablespoons of chopped fresh parsley leaves may be substituted for the tarragon in this recipe.

Ingredients

• 2 pounds boneless, skinless chicken breasts , thighs, or a combination
•   Table salt and ground black pepper
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 pound cremini mushrooms , stems trimmed, caps wiped clean and cut into 1/4-inch slices
• 1 medium onion , chopped fine (about 1 cup)
• 1/4 cup dry white wine
• 1 tablespoon unbleached all-purpose flour
• 1 medium garlic clove , minced or pressed through garlic press (about 1 teaspoon)
• 1 1/2 cups low-sodium chicken broth
• 1/3 cup sour cream
• 1 egg yolk
• 1/2 teaspoon freshly grated nutmeg
• 2 teaspoons juice from 1 lemon
• 2 teaspoons minced fresh tarragon (see note)

Instructions

• 1. Pat chicken dry with paper towels and season with 1 teaspoon salt and ½ teaspoon pepper. Heat butter and oil in 12-inch skillet over medium-high heat. When foaming subsides, place chicken in skillet and cook until browned, about 4 minutes. Flip chicken and continue to cook until browned on second side, about 4 minutes longer. Transfer chicken to large plate.
• 2. Add mushrooms, onion, and wine to now-empty skillet and cook, stirring occasionally, until liquid has evaporated and mushrooms are browned, 8 to 10 minutes. Add flour and garlic; cook, stirring constantly, 1 minute. Add broth and bring mixture to boil, scraping bottom of pan with wooden spoon to loosen browned bits. Add chicken and any accumulated juices to skillet. Reduce heat to medium-low, cover, and simmer until instant-read thermometer registers 160 degrees when inserted in breasts and 175 degrees when inserted in thighs, 5 to 10 minutes.
• 3. Transfer chicken to clean platter and tent loosely with foil. Whisk sour cream and egg yolk together in medium bowl. Whisking constantly, slowly stir ½ cup sauce into sour cream mixture. Stirring constantly, slowly pour sour cream mixture into simmering sauce. Stir in nutmeg, lemon juice, and tarragon; return to simmer. Season to taste with salt and pepper. Pour sauce over chicken and serve.

Chicken with Tarragon Cream Sauce

Chicken with Mustard and Tarragon Cream Sauce
Bon Appétit  | April 2003
92% would make it again
yield: Makes 4 servings
In a classic pairing, tarragon brightens up chicken for spring. Serve with steamed rice to soak up the luscious sauce.

1 tablespoon butter
1 tablespoon olive oil
4 lbs Chicken pieces or 4 chicken breasts

1/2 cup minced onion
1/2 cup brandy
2 cups low-salt chicken broth

1 cup whipping cream
8 teaspoons chopped fresh tarragon
4 teaspoons Dijon mustard

preparation

Melt butter with oil in heavy large skillet over high heat. Sprinkle chicken with salt and pepper. Cook, skin side down, until brown, about 5 minutes. Turn over; cook 1 minute. Using tongs, transfer chicken to plate.

Add shallots to same skillet; reduce heat to medium-low. Sauté until soft, about 3 minutes. Add brandy; simmer until liquid is reduced, scraping up browned bits, about 2 minutes. Whisk in broth. Return chicken to skillet, skin side up. Reduce heat to medium-low. Cover and simmer until chicken is cooked, about 20 minutes. Transfer to platter; reserve skillet.

Whisk cream, tarragon, and mustard into same skillet. Increase heat to high; boil until sauce is thickened, about 2 minutes. Season with salt and pepper. Pour sauce over chicken.

Lemon Parmesan chicken sandwiches

These are simple, quick, and really delicious. serves 6

3 chicken breasts, cut lengthwise into cutlets
Tuscan seasoning from Costco or any seasoning you like
1/4 cup grated Parmesan
1 lemon, zested
1/4 cup parsley, chopped
1/2 cup mayonnaise
6 rolls, toasted
Romaine lettuce

Season and grill chicken. Sprinkle with lemon juice to taste. Mix mayo, parmesan, 1 tsp. lemon zest, juice of 1/2 lemon, parsley and pepper to taste. Toast buns. Spread mayo on both sides of roll, layer with romaine lettuce and a chicken cutlet. Top with more Parmesan.

Lemon artichoke pasta with lemon grilled chicken

1/4 cup minced onion
2 cloves garlic
1 tablespoon olive oil
1/2 cup white wine
1/2 cup heavy cream
1/2 cup milk
1 teaspoon corn starch
1 can artichoke hearts
Parmesan cheese
1 large grilled chicken breast, butterflied
1 tablespoon lemon zest
Juice of lemon
1 1/2 lb. Spaghetti


Sauté onion and garlic in olive oil until translucent. Add wine reduce for 3 min. Add cream, corn starch, and milk and reduce for 5 more minutes. Add artichoke hearts, cheese to taste, and salt and pepper. Squirt juice from 1/4 of lemon over chicken breast. Slice chicken breast thinly. Toss spaghetti, 1/4 cup pasta water, chicken, lemon zest, and remaining lemon juice together. heat through and serve with more parmesan cheese.

Honey Peppered Salmon (chicken)

2 tablespoons olive oil
2 tablespoons Dijon mustard
3 cloves garlic, pressed or minced
1/2 teaspoon cayenne
1/2 teaspoon ground coriander
2 tablespoons lemon juice
1 tablespoon honey
Salt to taste

2 6 oz. Fillets of salmon or 2 chicken breasts

Mix all ingredients together. Marinade fish for 20 minutes or chicken for 1-4 hours. Bake protien in marinade at 350 until salmon reaches 130 degrees or chicken gets to 165 degrees. You may want to make extra marinade and heat and serve as a sauce in the side.

Adapted from Intercourses cookbook

Balsamic Orange chicken

Orange-Balsamic Glazed Chicken
Recipe courtesy Rachael Ray

Prep Time:10 minInactive Prep Time:--Cook Time:15 min
Level:
Easy
Serves:
4 servings
Ingredients
2 tablespoons extra-virgin olive oil
2 pounds boneless skinless chicken thighs or breasts or any combination of light and dark meat
Salt and freshly ground black pepper
1 teaspoon poultry seasoning
2 to 3 sprigs fresh rosemary, leaves chopped
1/3 cup orange marmalade
1/4 cup balsamic vinegar
1/2 cup chicken stock
2 scallions, whites and greens, finely chopped
4 cups baby arugula
Directions
In a large pan, heat the extra-virgin olive oil over medium-high to high heat.

Season the chicken liberally with salt, pepper and poultry seasoning. When the oil is hot and ripples, add the chicken and brown for 5 minutes, then turn and sprinkle with rosemary. Cook until the chicken is tender and cooked through, about 5 minutes more.

In a small bowl, stir together the marmalade, vinegar and stock and pour over the chicken. Cook for 2 to 3 minutes or until the sauce has thickened and becomes a thin glaze. Add the scallions during the last minute of cooking time. Arrange on a serving platter and serve topped with arugula greens.

Rachael are, but actually good

Crispy and Sticky Chicken Thighs with Squashed New Potatoes and Tomatoes

This is so much more than the sum of it's parts. Seriously good, elegant, simple, flavorful food. I deglazed the frying pan with chicken stock and added some Rosemary and 2 cloves of sliced garlic right before putting it in the oven. This is really good food! You can also cut bone in chicken breasts into fourths in place of the thighs. I use both. Enjoy!


Cook Time:1 hr 15 minLevel: IntermediateYield: 4 servings

This is a simple pan-baked chicken dish - the sort of food I absolutely love to eat. As everything cooks together in 1 dish, all the beautiful flavors get mixed up. This is what it's all about! With a green salad, it's an easy dinner.

Ingredients
1 3/4 pounds new potatoes, scrubbed
12 boned chicken thighs, skin on, preferably free-range or organic
Olive oil
Sea salt and freshly ground black pepper
1 1/4 pounds cherry tomatoes, different shapes and colors if you can find them
1 bunch fresh oregano, leaves picked
Extra-virgin olive oil
Red wine vinegar
Put the potatoes into a large saucepan of salted boiling water and boil until cooked.

While the potatoes are cooking, preheat your oven to 400 degrees F. Cut each chicken thigh into 3 strips and place in a bowl. Rub the meat all over with olive oil and sprinkle with salt and pepper, then toss.

Heat a large frying pan, big enough to hold all the chicken pieces snugly in 1 layer, and put the chicken into the pan, skin side down. If you don't have a pan that's big enough, feel free to cook the chicken in 2 batches. Toss and fry over a high heat for 10 minutes or so, until almost cooked, then remove with a slotted spoon to an ovenproof pan or dish.

Prick the tomatoes with a sharp knife. Place them in a bowl, cover with boiling water and leave for a minute or so. Drain and, when cool enough to handle, pinch off their skins. You don't have to, but by doing this they will become lovely and sweet when cooked, and their intense flavor will infuse the potatoes. By now the potatoes will be cooked. Drain them in a colander and lightly crush them by pushing down on them with your thumb.

Bash up most of the oregano and/or Rosemary leaves with a pinch of salt in a pestle and mortar, or a Flavor Shaker if you have one. Add 4 tablespoons of extra-virgin olive oil, a good splash of red wine vinegar and some pepper and give everything another bash. Add to the chicken with the potatoes, the tomatoes and the rest of the oregano leaves. Toss everything together carefully. Spread out in a single layer in an appropriately sized roasting pan, and bake for 40 minutes in the preheated oven until golden.

Lovely served with an arugula salad dressed with some lemon juice and extra-virgin olive oil, and a nice glass of white wine..

Pimento cheese stuffed chicken

4 oz sharp cheddar cheese
2 oz cream cheese
3 tablespoons pimentos
1/4 cup mayo
1/2 teaspoon paprika
1 garlic clove
1/2 teaspoon worcestershire sauce
Teaspoon grated onion

4 chicken breasts
1 cup seasoned bread crumbs
2 tablespoons olive oil

Preheat oven to 350

Butterfly chicken (cut open like a book). Pound chicken to 1/4 inch thick between plastic wrap. Season with salt and pepper. Grate cheese on small side of grater. Mix mayo, grated garlic, grated onion, paprika, pimento, and worcestershire sauce. Mash in cream cheese and fold in cheddar cheese.

Place 1/4 pimento cheese in the middle of each breast. Fold the pointy end over filling. Fold sides over like a burrito and roll towards the thicker end of the breast. Secure with toothpicks and roll in bread crumbs.

Sauté chicken rolls in olive oil for 3 min each side. Place pan in oven and bake for 12 minutes.

Best BBQ Chicken

Marinade:
1 Teaspoon dry mustard
2 teaspoons smoked paprika
4 garlic cloves (grated or minced)
Teaspoon brown sugar
Teaspoon salt
Black pepper
Juice and zest of one lemon
Olive oil to make a paste

BBQ sauce of your choice

bone in skin on chicken pieces (4 lbs) or pork

Mix all ingredients together for marinade. Smear paste onto chicken pieces making sure to get the paste under the skin. Marinade for 4 to 12 hours. Heat half of grill for 10 minutes on med-high. Grill chicken on med-high 4-5 min each side until skin is crisp and grill marks are set. Move chicken to cold side of the grill and turn heat to med-low and close grill lid. Continue to cook for 30-40 min until chicken is almost cooked through. Brush on BBQ sauce and let sauce caramelize and thicken for 5 minutes. Let rest 5-0 min. Enjoy!

Chipotle peach chicken or pork

1/3 cup peach preserves
1/3 cup peach, apricot, or mango nectar
1 tablespoon red wine or cider vinegar
2 tablespoons chopped cilantro
Tablespoon loin oil (extra virgin)
S&P
2 teaspoons adobo sauce from chipotle (I do 1 1/2 tsp for the kids, divide the completed sauce and add more for adults)

4 chicken breasts or pork chops
3 semi-ripe peaches cut into eighths

Mix all ingredients together. Pour half of sauce over chicken or pork to marinade for 30 min up to 4 hours. Grill meat, brushing with left over marinade. Dip peaches in reserved sauce and grill on med-high for 2 min ea. Side until lightly charred. Serve peaches over meat and pass remaining sauce at the table.

From epicurious.com
This is low calorie and full flavor

Jamaican jerk

Bone in pork chops (4-6) or a whole cut up chicken (5 lbs.)

2 serrano chilis or half a habanjero
1 jalapeño
4 garlic cloves
Juice from a juicy lime
Zest from 1/8 of a lime
Juice from an orange
Zest from a 1/16 of an orange
1 1/2 in of fresh Ginger
4 green onions
1 tsp. Cloves
2 tsp. Allspice
1/2 tsp. Cinnamon
1 tsp. Dried thyme or 3 tsp fresh
2 tbls. Soy sauce

Cut each item into one inch pieces and blend in a food processor until smooth. Marinade meat for 4 hours for pork and 6-8 hours for chicken. Grill meat and enjoy!

Chinese Chicken Lettuce Wraps

Wrapper:
head of red leaf or iceberg lettuce

Filling:
Half head of cabbage, shredded
2 carrots, shredded
1 can water chesnuts, chopped
1 can bamboo shoots, chopped
4 chicken breasts, minced in a food processor
2 tbls. hoisin

Cooking sauce:
2 tbls. hoisin
2 tbls. soy sauce
2 tsp. corn starch
1 cup chicken stock
1 tsp. sugar (to taste)
1 tsp hot chili sauce (to taste)
1 tsp sesame oil
2 tbls. water

Dipping sauce:
1 tsp. hot chinese mustard
3 tbls. rice wine vinegar
3 tbls. soy sauce
1 tsp. sriracha or sambal chili paste
2 tsp. sugar


Prep veggies and chicken. Mix all sauce components together and set aside. Add a tbls. hoisin to chicken and mix. Set aside for 10 minutes. Heat 2 tbls. oil in a large non-stick skillet. Sear meat until cooked through. Remove from pan. Add 2 tbls more oil add cabbage and carrots. Brown slightly. Add chesnuts and bamboo. Cook for a minute. Add sauce and more chicken stock if needed. Bring to boil and remove from heat. Serve with dipping sauce, extra hoisin and chili sauce, and rice. Add a whole garlic shrimp to each wrap for more flavor and texture.

Chicken Piccata

Chicken Piccata
Serves 4

2 large lemons
6 boneless, skinless chicken breasts, fat trimmed and pounded thin
Salt and ground black pepper
1/2 cup unbleached all-purpose flour
4 tablespoons vegetable oil
1 small shallot, minced, or 1 small garlic clove, minced or pressed through a garlic press
1 cup low-sodium chicken broth
2 tablespoons capers, rinsed
3 tablespoons unsalted butter, softened
2 tablespoons minced fresh parsley leaves (I used 2 tsp dried)

1. Adjust oven rack to lower-middle position, set a large heatproof serving or dinner plate on the rack, and heat oven to 200 degrees.

2. Halve one lemon pole to pole. Trim the ends from one half and cut it crosswise into slices 1/8 to 1/4 inch think; set aside. Juice the remaining half and whole lemon to obtain 1/4 cup juice; reserve.

3. Sprink both sides of the cutlets generously with salt and pepper. Measure the flour into a shallow baking dish or pie plate. Coat cutlets with flour and shake off excess.

4. Heat 2 tablespoons of the oil in a heavy-bottomed skillet over medium-high heat until shimmering. Lay half of the cutlets in the skillet. Saute until lightly browned on first side, about 2 to 2 1/2 minutes. Turn and cook until second side is lightly browned, 2 to 2 1/2 minutes longer. Remove the pan from heat and transfer cutlets to the oven. Add the remaining oil and repeat process with remaining cutlets.

5. Add the shallot to the now-empty skillet and return the skillet to medium heat. Saute until fragrant, about 30 seconds (10 seconds for garlic). Add the broth and lemon slices, increase the heat to high, and scrap the pan bottom to loosen browned bits. Simmer until the liquid reduces to 1/3 cup, about 4 minutes. Add the reserved lemon juice and capers and simmer until the sauces reduces again to 1/3 cup, about one minute. Remove from heat and swirl in the butter until it melts and thickens the sauce. Stir in parsley and season with salt and pepper to taste. Spoon the sauce over the chicken and serve immediately.

Chicken and Dumplings

Ingredients

Serves 4

* 3 tablespoons butter
* 1 medium onion, cut into 1-inch pieces
* 5 medium carrots, cut crosswise into 1 1/2-inch pieces
* 1/2 teaspoon dried thyme
* 1 cup (spooned and leveled) all-purpose flour
* 1 can (14.5 ounces) reduced-sodium chicken broth
* Coarse salt and freshly ground pepper
* 1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
* 2 tablespoons chopped fresh dill, or 3/4 Teaspoon dried dill weed
* 1 3/4 teaspoons baking powder
* 1/2 cup plus 2 tablespoons milk
* 1 package (10 ounces) frozen peas

Directions

1. In a Dutch oven (or a 5-to-6-quart heavy pot with a tight-fitting lid), heat butter over medium. Add onion, carrots, and thyme. Cover and cook, stirring occasionally, until onion is soft, about 5 minutes. Add 1/4 cup flour and cook, stirring, 30 seconds. Add broth and bring to a boil, stirring constantly; season with salt and pepper. Nestle chicken in pot; reduce heat to medium-low. Cover and cook, stirring occasionally, 20 minutes.
2. Meanwhile, make dumplings: In a medium bowl, whisk together remaining 3/4 cup flour, dill, baking powder, and 1/2 teaspoon salt. With a fork, gradually stir in 1/2 cup milk to form a moist and soft batter. It should be just a little thicker than pancake batter and should easily drop from the tip of a spoon. (Add additional 2 tablespoons milk if too thick.) Set aside.
3. Stir peas into pot. Drop batter in simmering liquid in 10 heaping tablespoonfuls, keeping them spaced apart (dumplings will swell as they cook). Cover, and simmer until chicken is tender and dumplings are firm, 20 minutes. Serve.

Everyday Food

Lemon Garlic Chicken

4 lbs chicken parts
1/4 cup lemon juice
Zest of one lemon
1/4 cup olive oil
1 tablespoon dijon
1-2 tablespoons garlic (minced or grated)
1/2 t. dried thyme
1 teaspoon salt
1/2 teaspoon black pepper

Mix all ingredients together and pour over chicken parts. Marinate for 1-3 hours. Heat oven to 400. Reserve marinade. Place chicken skin side up in a baking dish or cookie sheet. Bake for 30 minutes and pour or brush marinade onto chicken. Cook for an additional 20-25 minutes or until cooked through. Turn oven to broil, move chicken to top rack, and broil chicken to crisp the skin for 2-5 minutes. Keep you eye on the chicken and adjust the height of the pan based on your broiler's efficacy.

For chicken jus: Pour 1/2 cup chicken stock or white wine over pan while scraping browned bits with a wooden spoon. Pour liquid into a fat separator and continue pouring jus into the pan, scraping to get full flavor. Serve along side chicken.

From the Joy of Cooking (modified from broiler chicken to baked chicken)

Bacon Wrapped Chicken

8 chicken breasts
1 lb bacon
2 family sized cans of cream of chicken soup
1-2 cups sour cream
3/4-1 1/2 cup dry white wine
1/2 small (lemon sized) onion grated
pepper to taste
3-4 dashes celery salt

Bake at 350 for 60 minutes with the chicken rolled up with bacon wrapped around.

Sweet and Sour Chicken

2 lbs. chicken tenders (about 8)
1 cup flour
1/2 cup corn starch
1 egg
1/2 cup milk
Salt and pepper to taste

1 16 oz. can pineapple chunks, drained, with pineapple juice reserved
1 red bell pepper
1/2 large onion
6 Tbls. rice wine vinegar
5 Tbls. brown sugar
1/2 cup chicken stock
6 tsp. corn starch mixed with 6 tsp. water
1 tbls. grated ginger

Cut chicken into bite sized pieces, mix 1/2 c. corn starch and all of the flour together season with salt and pepper. Beat egg into milk. Dredge chicken pieces in flour and shake off excess, dip into milk mixture, and back into flour.

Shallow fry chicken in vegetable oil until golden brown and cooked through. Do not overcrowd the pan. Remove chicken and allow to drain on a cooling rack so that the bottom of each piece does not get soggy. (You may also place the chicken on the center rack in your oven, set to broil, on the cooling rack to keep hot and crispy)

Saute the onions and peppers until crisp tender (about 2 minutes). Lightly fry the pineapple for 2 minutes. Add all of the liquid (pineapple juice, vinegar, chicken stock), sugar, and ginger to the pan and scrape up any brown bits on the bottom. Bring to a boil, reduce to simmer and add your corn starch slurry. Allow to thicken. Remove from heat. Serve chicken with the sauce over rice.

Creamy Chicken over Buttered Egg Noodles

This is a great way to use left over chicken and/or veggies. Use any veggies you have on hand.

2 lbs chicken seasoned with Montreal Chicken Seasoning
2 cups chicken stock
1/2 small onion medium dice
3 Tbls. butter
3 Tbls. flour
1/4 - 1/2 cup cream
1/4 - 1/2 cup white wine
2 sprigs fresh thyme

2 carrots sliced
8 oz. mushrooms quartered
1/2 cup green beans cut into bite sized pieces
1/2 cup frozen peas

Sear seasoned chicken. Get a good golden crust on it and set chicken aside. Deglaze pan with white wine. Reduce wine by half and pour over reserved chicken. Saute carrots and onion in butter for about 5 minutes. Add flour and cook for 60 seconds. Add stock, cream, and thyme sprigs. Simmer sauce until thickened. Add remaining vegetables, reserved wine and chicken. Simmer until the chicken is cooked through. Remove thyme sprigs and serve over buttered egg noodles.