Yield: 4 servings
|1 \N||(3 1/2-lb) chicken, cut into 8 pieces|
|3 tablespoons||Chopped fresh chives or green onions|
|3 tablespoons||Fresh parsley|
|1½ tablespoon||Chopped fresh tarragon OR|
|1½ teaspoon||Dried tarragon|
|1½ tablespoon||Fresh chopped thyme OR|
|1½ teaspoon||Dried thyme|
|2 cups||Sliced mushrooms (about 6 oz)|
|2 \N||Shallots, chopped|
|⅔ cup||Fresh lemon juice|
|2 tablespoons||Gin (optional)|
|\N \N||All purpose flour|
|¼ cup||(1/2 stick) unsalted butter|
|¾ cup||Whipping cream|
Start this recipe the day before serving to allow time for marinating.
Place chicken in large bowl. Season with salt and pepper. Sprinkle with chives, parsley, tarragon and thyme; toss to coat. Sprinkle mushrooms and shallot over chicken. Stir together lemon juice and gin and pour over mushrooms and chicken. Cover and refrigerate overnight, turning chicken once.
Remove chicken from marinade; reserve marinade and mushrooms. Pat chicken dry with paper towels. Place flour in pie plate. Coat chicken lightly with flour, shaking off excess. Melt butter in heavy large skillet over medium heat. Add chicken to skillet. Cook until brown, about 5 minutes per side. Add marinade with mushrooms and herbs and cook 3 minutes. Stir in cream and bring to boil. Reduce heat to low, cover and cook until chicken is cooked through, about 20 minutes.
Using slotted spoon, transfer chicken to platter and keep warm.
Spoon off any fat from surface of cooking liquid. Boil liquid unti thickened to sauce consistency, stirring occasionally, about 15 minutes. Season sauce to taste with salt and pepper. Pour sauce over chicken and serve.
Bon Appetit/May 94 Typed by Didi Pahl