Recipes from Pilgrim's Kitchen

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Vichyssoise Chicken

National Chicken Council

Ingredients: 1 whole broiler-fryer chicken, cut in parts 1 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 consommé 1/2 cup dry white wine 1 cup sour cream parsley sprigs tomato slices Directions: 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, about 10 minutes or until brown on all sides. Pour off 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. 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. Makes 4 servings.