| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Recipe submitted by Helen Vavrek, Hammond, IN

Vichyssoise Chicken

1 whole broiler-fryer chicken, cut in parts
1 1/2 teaspoons salt, divided use
1 1/8 teaspoons pepper, divided use
1/2 teaspoon paprika
1 cup all-purpose 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 consommé
1/2 cup dry white wine
1 cup sour cream
Parsley sprigs
Tomato slices

1. 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.
2. In large frypan, place butter and melt over medium heat; add olive oil. Add chicken and cook, turning, about 10 minutes or until brown on all sides.
3. Pour off excess oil and discard; push chicken to center of frypan and arrange potatoes in circle around chicken. Sprinkle potatoes with remaining 1/2 teaspoon salt and remaining 1/8 teaspoon pepper. Arrange onion over chicken and potatoes; add consommé and wine. Cover and simmer about 30 minutes or until fork can be inserted in chicken with ease and potatoes are tender.
4. Remove cover and spoon sour cream over chicken and potatoes; cook over low heat for about 5 minutes or until mixture is heated through.
5. Garnish with parsley sprigs and tomato slices.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.