Course: Main Course - Chicken - Poultry, Prepare Ahead - Serve Later
Servings: 8servings
Author: Catherine Christiano
Ingredients
6poundschicken pieces on boneskin and fat removed
1/3cupflour
pinchsalt
pinchpepper
1clovegarlicslivered
1/4cupcanola oil
1 3/4cupscanned reduced sodium chicken broth
16ouncesfresh white mushroomsstems trimmed; if large, quarter
1/4cupcanola oil
1/3cupflour
1/4teaspoonsalt
1/4teaspoonpepper
1cupwhole milkpreheated
Serve with
steamed rice
Instructions
If chicken breasts are very large, cut across bone to individual portion sized pieces. In pie plate or shallow dish, combine flour with salt and pepper.
In 8-quart stock pot, over medium-high heat, heat oil and add garlic.
Dredge chicken pieces in flour mixture; brown in hot oil on all sides in two batches. Drain browned chicken on paper towels. Discard fat and garlic remaining in pot.
Return chicken to pot, add preheated chicken broth, bring to a boil, then reduce heat to simmer covered for 15 minutes. Add mushrooms; continue cooking for 15 more minutes. Remove chicken to platter while preparing sauce.
When chicken is almost done, in a separate 3-quart saucepan heat 1/4 cup oil, whisk in flour until smooth but not brown, add salt and pepper. Gradually whisk preheated milk into flour mixture to prevent lumps from forming. Gradually add a portion of liquid from chicken; whisk to combine. Then transfer white sauce to stock pot with broth. Whisk over heat until sauce thick and smooth . Return chicken to pot. Serve warm over steamed rice with lots of sauce.