Vichyssoise Chicken1 whole broiler-fryer chicken, cut in parts1-1/2 teaspoons salt, divided 1-1/8 teaspoons pepper, divided 1/2 teaspoon paprika 1 cup flour 1/4 cup butter 2 tablespoons olive oil 2 cups thinly sliced potatoes 3/4 cup sliced green onion, white and green parts included 1/2 cup consomme 1/2 cup dry white wine 1 cup sour cream parsley sprigs tomato slices In plastic bag, mix together 1 teaspoon of the salt, 1 teaspoon of the pepper, paprika and flour. Add chicken, one piece at a time, and shake to coat. In large frypan, place butter and melt over medium heat; add olive oil. Add chicken and cook, turning, until nicely brown on all sides (be careful not to fully cook chicken). Pour off oil and discard; move chicken to the center of the pan and arrange potatoes around chicken. Sprinkle potatoes with remaining 1/2 teaspoon salt and remaining 1/8 teaspoon pepper. Arrange onion over chicken and potatoes; add consomme and wine. Cover and simmer about 5 minutes. To Freeze: Freeze in freezer safe container. To Reheat: Simmer chicken in a covered pan until chicken is cooked through and potatoes are tender. Remove cover and spoon sour cream over chicken and potatoes; cook over low heat for about 5 minutes or until mixture is heated through. Garnish with parsley sprigs and tomato slices. |