Chicken in a Cream Sauce
Ingredients: chicken thighs, salt, pepper, butter, shallot · 60 min cook time · 550kcal · ~₩18,000
Ingredients
4개 chicken thighs, 1꼬집 salt, 1꼬집 pepper, 20g butter, 1개 shallot, 0.5개 onion, 200g rice, 300ml water, 2큰술 flour, 100ml white wine, 500ml chicken stock, 50g frozen peas, 4큰술 heavy cream, 1꼬집 wild alliums, 1꼬집 tarragon
Instructions
1. Remove skin and any large lumps of fat from chicken thighs. Place fat trimmings in a small pot on low heat to render. Season skins with salt and set aside.
2. Debone the chicken thighs. Season chicken with salt and pepper on all sides.
3. Melt butter in a large pan over moderate heat. Lay chicken in, pretty side first, and brown gently.
4. Cut up a shallot or half an onion. Flip chicken thighs when they have a little color, then add the onion/shallot to the pan.
5. Remove rendered fat solids from the pot with a slotted spoon and discard. Add dry, unwashed rice to the hot fat and stir to toast for a minute.
6. When rice smells toasty, add about 1.5 times as much water by volume (or slightly less) and a pinch of salt if desired. Bring to a boil, then cover and reduce to a simmer.
7. Scatter flour over the chicken and onions in the pan, stirring to prevent lumps and disperse grains in the fat. Do not let it brown too much.
8. Add a good amount of white wine to deglaze the pan.
9. Add chicken stock until it comes most of the way up the sides of the meat. Bring to a simmer and leave for 20-30 minutes until chicken is cooked.
10. Place chicken skins in the oven at 400°F (200°C) to crisp.
11. Flip chicken pieces. When rice is about done, add frozen peas to thaw.
12. Once chicken is cooked (can be easily poked through), add heavy cream, about a tablespoon per piece of chicken. Boil to denature milk proteins and thicken the sauce.
13. Taste the sauce and add more salt if needed. Fluff up the rice with a fork.
14. Snip wild alliums and tarragon for finishing herbs. Serve chicken and sauce over rice, family style. Add crispy chicken skins (crackling) to the plate.
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