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Braised Chicken with Baby Potatoes

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (about 6 3/4 oz chicken, 2 cups vegetables & sauce) contains 560 calories, 35 g carbohydrate, (4 g fiber), 60 g protein, 26 g fat, (8 g saturated fat), 215 mg cholesterol, and 960 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 560
  • Servings: 4
  • Active Time: 20 minutes
  • Total Time to Make: 1 hour, 55 minutes
  • Cooking Technique: Braising Meat

Ingredients

Directions

  1. Preheat oven to 350 degrees. Dust chicken with pan-searing flour; pat off excess. Heat oil in large braising pan on MED; add chicken. Brown lightly on all sides, 8-10 min total. Transfer to clean platter; set aside. Discard all but 1 Tbsp oil.
     
  2. Add shallots; cook, stirring, 1-2 min. Add mushrooms; cook, stirring, 3-4 min. Add wine; cook, stirring to loosen browned bits off bottom of pan. Simmer 3-5 min, to reduce liquids by two-thirds. Stir in remaining 3 Tbsp pan searing flour; add chicken stock.
     
  3. Return chicken to pan; add potatoes. Bring to simmer. Cover; place on center rack of oven. Braise 1 hour.
     
  4. Remove pan from oven. Remove chicken from sauce; set aside. Add escarole to pan; simmer 5 min on MED on stovetop. Stir in tarragon, peppers and capers. Return chicken to pan; add lemon juice. Season with salt and pepper.
Chef Tips
Use the leftovers to make a hearty soup by adding our Food You Feel Good About Chicken Culinary Stock. Bring to a boil, then simmer slowly to blend flavors.
Options
Serve with Country Style Sourdough.

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