Capitolade of Chicken

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 375°; butter a medium baking dish.
  • To make the bread crumbs: melt 2 teaspoons butter in a small skillet over medium heat; stir in the bread crumbs and toast them until golden; stirring ocasionally.
  • Scrape bread crumbs out of the skillet and reserve.
  • To make the hash: Melt the 4 tablespoons butter in a skillet over medium heat.
  • Stir in the shallots and mushrooms; cook about 5 minutes or until the mushrooms are limp.
  • Sprinkle in the flour and, when incorporated, pour in the wine and simmer briefly until reduced by half.
  • Pour in the stock and the half-and-half, add salt, and cook 5 minutes longer or until lightly thickened.
  • Stir in the chicken and heat through; remove from heat and add the parsley.
  • Spoon the capitolade into the prepared dish; sprinkle with the bread crumbs and bake 15-20 minutes, until the bread crumbs are nicely browned and the sauce is bubbly.
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