← Back to Search Results
baking, sauteeing French
 French Bistro Chicken

Photo by: Joseph De Leo
Comments: 0
 

Recipe

To my palate, this recipe embodies the essence of good, simple, and comforting French bistro fare. The whole shallots and artichoke hearts impart a mildness that reminds me of a gentle spring day.

Yield: Makes 6 to 8 servings

Ingredients

  • ¼ cup olive oil
  • 2 tablespoons unsalted butter
  • 2 chickens, 3 to 3½ pounds each, cut into serving pieces
  • 1 pound shallots, peeled
  • 2/3 cup dry white vermouth
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons dried tarragon
  • Salt and freshly ground black pepper to taste
  • 2 cans (14 ounces each) artichoke hearts, drained and quartered
  • 1 cup chicken broth, preferably homemade

Directions

1. Preheat the oven to 350° F.

2. Heat the olive oil and butter together in a large skillet over medium-high heat. Sauté the chicken pieces in batches, starting skin side down and turning, until nicely browned all over. Transfer the chicken to a large baking pan and arrange the pieces in a single layer.

3. Pour off all but 3 tablespoons fat from the skillet. Add the shallots and sauté until lightly browned, 7 to 8 minutes. Add the vermouth and lemon juice; cook, stir to deglaze, scraping up any brown bits clinging to the bottom of the skillet. Stir in the tarragon and season with salt and pepper. Add the artichoke hearts and toss to combine. Pour this mixture around the browned chicken pieces.

4. Cover the pan with aluminum foil and bake until very tender, about 45 minutes. Pour the accumulated juices from the chicken into a small saucepan. Add the chicken broth and boil until reduced by half, 5 to 7 minutes. Pour the sauce over the chicken and serve at once.


© 1990 Sarah Leah Chase
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 8. Nutritional information includes 1/8 teaspoon of added salt per serving and using 3lb chickens.

666kcal (33%)
70mg (7%)
16mg (27%)
144mcg RAE (5%)
917mg
98mg
44g
2g
8g
25g
164mg (55%)
547mg (23%)
12g (59%)
42g (64%)
3mg (19%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

new-american-table New American Table
by Marcus Samuelsson
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
good-to-the-grain Good to the Grain
by Kim Boyce
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
lucid-food Lucid Food
by Louisa Shafia
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
a-new-way-to-cook A New Way to Cook
by Sally Schneider
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?