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Ingredients
- 1 chicken, cut into 8 pcs
- 1 Tbsp. unsalted butter
- 1 Tbsp. extra virgin olive oil
- 8 cloves garlic
- 8 small shallots, peeled
- 1/2 c. sherry vinegar
- 1/4 c. chicken broth
- 1 c. heavy cream
- 1 lb pasta, cooked
- salt and pepper, to taste
Directions
- In a large skillet, heat oil and heat butter; brown chicken, turning so which skin colors proportionately. Chicken does not need to fully cook at this time. Remove chicken from pan and set aside.
- Saute/fry garlic and shallots till golden brown, but not brown. Transfer to dish with the chicken.
- Throw away fat from pan. Stir in vinegar to deglaze skillet. Return chicken, garlic and shallots and boil till vinegar volume has reduced by half. Add in broth, reduce heat, cover pan and simmer over low heat till the chicken is tender and can be pierced easily with a fork, about 40-45 min.
- Remove chicken, etc from skillet, (leaving broth) and set aside. Cook broth, uncovered, over medium high heat till volume has reduced to a thick, syrupy consistency. Pour in cream and simmer for about 10 min (or possibly till desired consistency is achieved) over low heat, being careful not to allow sauce to boil. When done, season to taste with salt and pepper.
- Return chicken, etc, to sauce and cook till heated through.
- Portion warm pasta on hot plates; top with chicken, then ladle sauce over all. Garnish with a sprinkling of parsley.
- Serves 4 (2 pcs chicken per serving).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 169g | |
| Recipe makes 12 servings | |
| Calories 419 | |
| Calories from Fat 195 | 47% |
| Total Fat 21.85g | 27% |
| Saturated Fat 7.61g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 87mg | 4% |
| Potassium 301mg | 9% |
| Total Carbs 29.13g | 8% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.04g | 1% |
| Protein 24.43g | 39% |
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