Ingredients
- 2 whole chickens, quartered
- Salt and freshly ground pepper
- 2 cups flour, seasoned with 1 tablespoon salt and 1 teaspoon freshly ground black pepper
- 1/4 cup olive oil
- 2 shallots, finely sliced
- 4 cloves garlic, finely chopped
- 2 cups albarino white wine
- 3 cups chicken stock
- 2 tablespoons cold unsalted butter
- 2 tablespoons finely chopped fresh tarragon
- 1 cup fresh or frozen peas
Directions
Preheat oven to 375 degrees F. Season the chicken with salt and pepper on both sides. Place the flour in a medium bowl and dredge the chicken in the mixture. Tap off any excess. Heat the oil in a large Dutch oven until almost smoking and sauti the chicken in 2 batches until golden brown on both sides. Remove the chicken to a baking sheet and finish cooking in the oven, approximately 8 to 10 minutes. Drain off all but 2 tablespoons of oil in the pan.
Add the shallots and garlic to the pan and cook until soft. Increase the heat to high, add the wine and reduce until almost dry. Add the chicken stock and continue cooking to a sauce consistency. Whisk in the butter, tarragon and peas and season with salt and pepper to taste. Remove the chicken from the oven and serve with the sauce.
- MUSHROOM POMMES ANNA
- Copyright 1999 Bobby Flay. All rights reserved.
Mushroom Duxelle:
- 3 tablespoons olive oil
- 2 shallots, finely chopped
- 3 cloves garlic, finely chopped
- 1 cup dry white wine
- 2 pounds cremini mushrooms, finely chopped
- 3 tablespoons finely chopped fresh thyme
- Salt and freshly ground pepper
Potatoes:
- 2 sticks unsalted butter, clarified
- 4 large potatoes, peeled and sliced thinly on a mandoline
- Salt and pepper
- Mushroom Duxelle
For the Mushroom Duxelle:
Heat olive oil in a large saute pan over high heat until almost smoking, add the mushrooms and cook until golden brown and dry. Add the shallots and garlic and cook until soft. Add the wine and cook until reduced. Add the thyme and season with salt and pepper to taste.
For the Potatoes:
Preheat oven to 400 degrees F. Pour 2 tablespoons of the clarified butter into an iron skillet and heat over high heat. Arrange potatoes slices in the pan in concentric circles, overlapping the slices, drizzle each layer with butter, season with salt and pepper and spread some of the mushroom duxelle over the entire surface. Repeat to make 4 to 5 layers. Heat the pan on top of the stove until the butter bubbles.
Transfer the pan to the oven and bake until the potatoes are golden brown and soft, 20 to 25 minutes. Press the potatoes with a pot lid during the baking once or twice to keep them flat. Remove from the oven and pour out excess butter. Let sit 10 minutes before inverting onto a round platter.
Yield: 8 servings

















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By lindalou1895
New York, NY
on January 13, 2013
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Delicious combination of flavors and impressive presentation. Will definitely make again!
By rlmullings_11251910
Tulsa, OK
on January 28, 2010
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I, many years ago went to Hong Kong and enjoyed the most deliilious Beggars Chichen. Can you get the recipe and share with your views??? I do not know the name of the restaurant - but please, please, try to find this recipe. You and your viewers will love it.
By kelliadams_us_2...
London, OTHER
on April 04, 2005
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The chicken had good flavor and the mushrooms added an interesting and different element to your basic potatoes. I cut the amount of butter in the potato recipe and we still felt like our potatoes were swimming. The prep time on the potatoes is very time consuming so prepare your schedule accordingly.
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