Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Archduke Chicken (A French Chicken Saute) Recipe
    Lost? Site Map

    Archduke Chicken (A French Chicken Saute)

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    15 mins

    2 hrs

    Da Huz's Note:

    A decadent sauteed chicken dish adapted from Escoffier's cookbook. Chicken, truffle, cream, brandy, caramelized onion... what's not to love?

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 4

    Yield:

    Units: US | Metric

    • 1/3 cup veloute sauce (follow recipe 469366, but use chicken stock instead of veal stock and replace half the butter with t)
    • 1 whole chicken
    • 1 onion
    • 1/2 cup brandy
    • 1/3 cup cream
    • 1 1/2 ounces butter, plus some for frying
    • 1 teaspoon lemon juice
    • 1 tablespoon madeira wine

    Directions:

    1. 1
      Make the veloute sauce by following recipe 469366. However, use chicken stock instead of veal stock, and replace half the butter with truffle oil. It will smell very strong, but when you combine it in the end the result is tempered.
    2. 2
      Separate the chicken parts. I end up with two breasts, two wings, and two leg/thigh pieces (you could separate the legs from the thighs if you want). Save the back for making stock.
    3. 3
      Fry the onions until slightly caramelized in a little butter. Set aside.
    4. 4
      In the same butter (add more if needed) fry the chicken parts on both sides until firm on the outside but not browned (shouldn't take more than 30-60 seconds per side).
    5. 5
      Place chicken parts into a baking dish in a single layer. Place the onions on top of them.
    6. 6
      Bake at 350 for about 25 minutes. Check the temperature of the breasts. Cook further if needed. I pull them out at around 170 degrees because they'll keep cooking for a bit after you pull them out.
    7. 7
      When breasts are cooked, pull them out, along with the wings, and place in serving bowl. Cover with foil to keep warm.
    8. 8
      Put the thigh/legs back in the oven and cook another 10 minutes or so. They take longer to cook. Check with thermometer to see when they're done. When they're done, place them in the serving bowl and re-cover the serving bowl with foil.
    9. 9
      Take the onions out of the baking dish and put them back in the frying pan. Add brandy and cook until brandy is reduced. Then add cream and veloute sauce and cook until it is thickened. Remove from heat and mix in butter, lemon juice, and madiera. Pour over the chicken in the serving bowl.
    10. 10
      Serve. Escoffier recommends serving over thinly sliced truffles. Those aren't in my budget.

    Browse Our Top Chicken Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Archduke Chicken (A French Chicken Saute)

    Serving Size: 1 (425 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 952.1
     
    Calories from Fat 609
    64%
    Total Fat 67.7 g
    104%
    Saturated Fat 24.4 g
    122%
    Cholesterol 288.7 mg
    96%
    Sodium 311.3 mg
    12%
    Total Carbohydrate 3.3 g
    1%
    Dietary Fiber 0.4 g
    1%
    Sugars 1.2 g
    5%
    Protein 58.0 g
    116%

    The following items or measurements are not included:

    veloute sauce

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites