Chicken With Horseradish
|Chicken||2 Pound, cut into pieces|
|Ground pepper||To Taste|
|Cold butter||2 1⁄2 Tablespoon|
|Mushrooms||1⁄2 Pound, quartered|
|Chopped onion||2 Tablespoon|
|Chopped shallots||2 Tablespoon|
|Thyme sprigs/One half teaspoon dried||2|
|Garlic||1⁄2 Clove (2.5 gm), finley minced|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Heavy cream||2 Cup (32 tbs)|
|Horseradish||1⁄4 Cup (4 tbs), freshly grated|
|Cherry tomatoes||24 (Peeled)|
Preheat the oven to 300 degrees.
Sprinkle the chicken pieces with salt and pepper.
Heat two tablespoons butter in a large skillet and add the chicken pieces, skin side down.
Brown well on both sides.
When brown, arrange the chicken symmetrically on an oven-proof platter.
Place in the oven about 45 minutes while finishing the sauce.
Pour off the fat from the skillet.
Add the mushrooms, onion, shallots, thyme and garlic to the skillet and stir with a wooden spoon.
Add the remaining teaspoon of cold butter and stir it around in the skillet.
Add the wine and stir to dissolve the brown particles that cling to the bottom and sides of the skillet.
Simmer until most of the wine evaporates and add the cream.
Bring to a boil and simmer about five minutes.
If commercial horseradish is used, dry it thoroughly in clean paper towels.
Add the horseradish to the skillet and add salt and pepper to taste.
If the cherry tomatoes are used, add them at the last minute and cook just to heat through.
Pour the sauce over the chicken and serve hot with rice.