preheat oven to 350.
Dust Chix with flour, pat off excess.
Heat oil in large braising pan on medium.
Add chix. Brown lightly on all sides. 8-10 mins total. Transfer to clean platter, set aside. Discard all but 1 T oil.
Add shallots; cook, stirring, 1-2mins. Add mushrooms; cook, stirring 3-4.
Add wine, cook, stirring to loosen browned bits on bottom of pan. Simmer 3-5 min, to reduce liquids by two-thirds. Stir in remaining 3 T flour, add chix stock. Return chix to pan, add potatoes. Bring to simmer.
Cover, place on center rack of oven. Braise 1 hout.
Remove pan from oven. Remove chix from sauce, set aside. Add escarole to pan, simmer 5 min on medium on stove top. Stir in tarragon, pepper and capers. Return chix to pan add lemon juice. Season to taste w/salt and pepper.
Originally Submitted
8/8/2012
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