BRAISED CHICKEN WITH SCALLION PURÉE (POLLO ASADO CON PURÉ DE CEBOLLETA)

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BRAISED CHICKEN WITH SCALLION PURÉE (POLLO ASADO CON PURÉ DE CEBOLLETA)

BRAISED CHICKEN WITH SCALLION PURÉE (POLLO ASADO CON PURÉ DE CEBOLLETA). Alimento Base: Chicken, Heat oil in a large heavy pot or skillet over medium heat. Season the chicken with salt and pepper and brown, skin side down, about 5 minutes until...
Tiempo de preparación 1 h 15 min
Tiempo total 1 h 15 min
Plato Chicken
Cocina Burgos
Raciones 4 comensales

Ingredientes
  

  • 2 tsp. Vegetable oil
  • 1 chicken cut into four pieces
  • Salt and freshly ground pepper
  • 5 bunches scallions trimmed and cut into thick slices
  • 1/2 cup white wine
  • 3 cups chicken stock
  • 2 potatoes peeled and quartered
  • 2 tbsp heavy cream

Elaboración paso a paso
 

  • Preparation
  • Heat oil in a large heavy pot or skillet over medium heat.
  • Season the chicken with salt and pepper and brown, skin side down, about 5 minutes until golden.
  • Turn chicken, add two thirds of the scallions and brown another 3 minutes.
  • Transfer the chicken to a platter and keep aside.
  • Continue to cook the scallions until they are soft (about 2 minutes more).
  • Add the wine and use a wooden spoon to scrape loose the bits of chicken and scallion from the bottom of the pot and reduce the liquid by half.
  • Return the chicken to the pot, add the stock and potatoes, lower the heat and simmer, partially covered, until tender, about 45/50 minutes.
  • Transfer the chicken to a platter, and cover loosely with foil to maintain warm.
  • Strain the liquid from the cooking pot into a small bowl.
  • Transfer the potatoes and scallions to a medium bowl.
  • Return the braising liquid to the pot and reduce to half over high heat.
  • Add remaining scallions and cook for 30 seconds.
  • Mash the reserved potatoes and scallions with a fork and stir in the heavy cream.
  • Season with salt and pepper to taste.
  • Place the potato/scallion purée on a platter, arrange the chicken on top and spoon the reduced liquid with scallions over the top.