Recipe for Sauteed Chicken in Albarino Wine Sauce with Pommes Anna 
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Yield:
8
Ingredients:
Amount Ingredient
2 whl chickens quartered
Salt to taste
Freshly-ground black pepper to taste
2 cup flour seasoned with
1 tbl salt and
1 tsp freshly-ground black pepper
1/4 cup olive oil
2 x shallots finely sliced
4 x garlic cloves finely chopped
2 cup albarino white wine
3 cup chicken stock
2 tbl cold unsalted butter
2 tbl finely-chopped fresh tarragon
1 cup fresh or frozen peas
Instructions:
Instructions: Preheat oven to 375 degrees.

Season the chicken with salt and pepper on both sides. Place the flour in a medium bowl and dredge the chicken in the mixture. Tap off any excess.

Heat the oil in a large Dutch oven until almost smoking and saute the chicken in 2 batches until golden brown on both sides. Remove the chicken to a baking sheet and finish cooking in the oven, approximately 8 to 10 minutes.

Drain off all but 2 tablespoons of oil in the pan. Add the shallots and garlic to the pan and cook until soft. Increase the heat to high, add the wine and reduce until almost dry. Add the chicken stock and continue cooking to a sauce consistency. Whisk in the butter, tarragon and peas and season with salt and pepper to taste.

Remove the chicken from the oven and serve with the sauce.

This recipe yields 8 servings.

Comments: Original title as listed is "Sauteed Chicken in Albarino Wine Sauce with Wild Mushroom Pommes Anna."

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