This recipe needs very little introduction. It is a fantastically delicious way to serve chicken! It’s also fancy enough for guests and pretty darn easy to make.
You’ll need an fire-proof casserole or a dutch oven that can be used both on the stove and in the oven for this recipe.
• 4 chicken breasts
• 1/8 teaspoon salt, plus additional salt and pepper to taste
• 5 tablespoons butter
• 2/3 cup finely minced white onion
• 1 tablespoon red paprika
• 1/4 cup beef stock (yep, you read that right-beef stock for chicken).
• ¼ cup port, Madeira, or dry white vermouth
• 1 cup heavy whipping cream
Preheat your oven to 400 degrees.
Rub the chicken breasts with salt and pepper. Heat the butter in a dutch oven until it is foaming (no higher than medium heat). While it heats, cut a piece of wax paper to fit just inside your dutch oven. Spray one side with cooking spray. Set aside
When the butter is ready, add the onions, the 1/8 teaspoon salt and paprika and cover the dutch oven. Cook for 10 minutes until the onions are tender and translucent.
Add the chicken, turning it over quickly one time to cover with onions and paprika.
Place greased wax paper on top.
Cover the dutch oven and bake in oven for 20 minutes, or until your chicken is thoroughly cooked. Set aside on a plate covered with paper towels, covered with a lid to keep warm.
Pour the stock and wine into the casserole with the cooking butter and boil down quickly over high heat until syrupy (about 8 minutes). Stir in the cream and boil down again over high heat until cream has thickened slightly.
Season off heat if you like. Pour over chicken and serve!
For more info or recipes from the PBS Cook for Julia event, click here!