Fried Chicken Vichyssoise
- Ready In:
- 1⁄3 cup flour
- 1 teaspoon salt
- 1 dash ground pepper
- 1 teaspoon paprika
- 2 1⁄2 - 3 lbs chicken, cut up or 2 1/2-3 lbs boneless chicken breasts
- 4 tablespoons butter
- 2 cups potatoes, cut in wedges (unpeeled opt.)
- 3⁄4 cup sliced onion
- 1 chicken bouillon cube
- 1⁄2 cup boiling water
- white wine, to taste to thin gravy a little
- Combine flour, salt, pepper and paprika in a bag. Add chicken and shake. Brown in butter in large skillet. Push chicken pieces to center of pan. Arrange sliced potatoes around the edge. Season potatoes with salt and pepper. Sprinkle sliced onion over all. Dissove bouillon cubes in water. Pour over chicken. Cover and simmer 35 minutes or until chicken and potatoes are tender. Can add white wine, if you like. (I make more gravy because that is how we like it. I use double or triple the flour, butter and bouillion and spices to taste).
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