Rich And Famous Chicken
|Unsalted butter||8 Tablespoon (1 Stick)|
|All purpose flour||3 Tablespoon|
|Essence of silver and gold||1 Cup (16 tbs)|
|Onions||1 Pound, sliced (2 Large Sized)|
|Whole chicken||5 Pound, cut into 8 pieces (1 Whole Chicken, 3 1/2 To 5 Pound)|
|Champagne||1 Cup (16 tbs)|
|Fresh basil leaves/2 tablespoons dried basil||1⁄4 Cup (4 tbs), finely chopped|
|Fresh oregano/1 tablespoon dried oregano||2 Tablespoon, finely chopped|
|Dry mustard||1⁄2 Teaspoon|
|Freshly squeezed lemon juice||1 Tablespoon|
|Steak sauce||2 Teaspoon|
|White mushrooms||1⁄2 Pound, trimmed, wiped clean, and thinly sliced|
|Carrots||1 Pound, trimmed, peeled, halved, and cut into 1-inch pieces|
|Green peas||1 Cup (16 tbs)|
|Potatoes||2 Pound, peeled and cut into 1/2 -inch cubes (4 Medium Sized)|
|Heavy cream||1 Cup (16 tbs)|
|Freshly ground pepper||To Taste|
Preheat the oven to 425° F for a baking dish, 475° for a clay pot.
In a medium, heavy saucepan, melt 3 tablespoons of the butter over moderately high heat.
Stir in the flour.
Reduce the heat to moderate and cook slowly, whisking constantly, until well blended, about 3 to 5 minutes.
Stir in the Essence of Silver and Gold and bring to a boil.
Reduce the heat and simmer until the sauce is thickened and smooth, 7 to 10 minutes, stirring often.
Season to taste with salt and pepper.
Remove from the heat and keep warm.
Place the sliced onions in the bottom of a clay pot or baking dish.
Cut 2 1/2 tablespoons of the butter into thin slices and distribute evenly over the onions.
Rinse and pat the chicken dry.
Season with salt and pepper.
Place the chicken on top of the onions and sprinkle with 2 tablespoons of the Champagne.
Add the basil, oregano, mustard, lemon juice, and the steak sauce.
Arrange the mushrooms, carrots, and peas on top of the chicken.
Top with thin slices of the remaining butter.
Sprinkle with 2 more tablespoons of the Champagne.
Pour the sauce of Silver and Gold over the chicken and sprinkle with the remaining Champagne.
Sink the potato cubes into the sauce, leaving them only slightly submerged.
Cover the pot tightly and bake until the vegetables are soft and the chicken is done, about 45 to 50 minutes.
Remove the cover and cook until the protruding bits of potatoes are lightly browned, about 10 more minutes.
Arrange the chicken and vegetables on a serving platter.
Cover to keep warm.
In a medium saucepan over high heat, boil the cream until it has reduced by half, 3 to 5 minutes.
Add the reduced cream to the pan juices and boil for several minutes to reduce and thicken slightly.
Pour over the chicken and serve immediately.