This timeless French dish is seared chicken that is Sautéed in a light sherry/brandy cream sauce, with a side of Jasmine rice. This recipe originated from the Burgundy region of France (located in the east-central part), where most recipes are influenced from the Germanic heritage.
Braising is a common french technique that usually involves cooking large amounts of meat in a small amount of liquid. This includes cooking the meat for a slower and slightly longer process, allowing the meat to break down and create a deep rich and bold flavor. This culinary technique provides a reduction in the alcohol that blends well with the cream-mushroom base. Ultimately, though a bit heavy in taste, this dish is very filling and perfect for any dinner occasion.
*Pairs nicely with a red wine such as a Josh: Cabernet Sauvignon.
Watch this quick video for step-by-step instructions provided by #cookingwkara
Creamy, Rich and Bold in Flavor, influenced from the Burgundy region of France
Ingredients for Chicken:
>4 teaspoons of unsalted butter
>8 pieces of chicken thighs (I used no bones)
>Freshly grated pepper and salt
>3-4 pearl onions
>2 teaspoons of scallions
>2 tablespoons of medium sized shallots
>1/2 pound of shiitake mushrooms (or you can use chanterelle mushrooms)
>1/3 cup of brandy
>1/3 cup of sherry
>2/3 of heavy cream (Alternately you can use coconut cream)
Ingredients for Jasmine Rice:
>2 teaspoons of unsalted butter
>1 cup of jasmine rice
>2-1/2 to 3 cups of chicken broth
>2 teaspoons of scallions
Garnish with:
>Parsley
General directions:
Chicken:
1) Preheat deep dish pan on medium heat and add un-salted butter.
2) Add chicken to the pan and add salt and pepper browning on both sides. Use tongs to flip and cook 4-5 minutes on each side.
3) While the chicken is cooking, wash and pat dry mushrooms and scallions. Then dice scallions, onions and mushrooms.
4) When chicken is brown on both sides remove from pan and whisk the bottom of the pan, then scrape fat and residue off bottom of the pan. Add brandy to the pan and whisk until liquid is evaporated
5) Add mushrooms, pearl onions, and scallions to the pan. and gently combine. Cook until mushrooms and onions are browned on lower heat.
6) Add half of the sherry liquid and continue to simmer until half the liquid is reduced. then add the remaining liquid. Assume about 7 minutes.
7) Stir in the cream last and let it simmer and mix until thicken approximately 5 minutes, and then add in the chicken to the pan.
Jasmine Rice:
1) Preheat deep dish pan on medium heat and add un-salted butter.
2) Add scallions into the pan and rice brown on both sides for 2-3 minutes.
3) Add in chicken broth and stir/ add lid on top. Lower the temperature to low-medium and cook for 18-20 minutes, stirring continuous
Once fully cooked, plate on your favorite dish & garnish with Parsley, scallion and fresh ground pepper #Voila, Enjoy this rich delicious Sautéed Chicken Basquaise with Jasmine Rice! Brought to you by #cookingwkara
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