Chicken Squares With Cream Sauce My Way Recipes

Steps:

• 1. Prepare stuffing to pkg directions. Put into bottom of 9x13 sprayed with PAM. Cut up chicken and spread evenly over stuffing. In a saucepan, melt butter, add flour and salt. Add broth, cook thick. Stir small amount into eggs, then add back into broth. Stir, but do not cook (take off heat to add back into the broth). Pour over chicken. Put baking dish in pan of hot water and bake at 325 degrees 1 hour. Knife in center comes out clean when done. Make sauce, mix all ingredients on low, spoon over casserole when you cut into squares.
• 2. If using a whole chicken boil, remove bones and skin. We used rotisserie leftovers, it was fantastic that way and easier.
• 3. 11-19-20 NOTE: I did full recipe of gravy. Halving the rest of the recipe it fit into an 8" square casserole, then into the 9x13 with the water bath. I used about an extra cup of chicken. For the herb stuffing, I only did butter and broth, since I forgot to read the whole recipe and didn't realize I didn't have onion or celery at the house...
• 4. 12-6-20 note: I did full recipe, put into Longaberger 9x13, in oven on a 15x21 cookie sheet full of water. It took an entire rotiserie chicken, and I used the whole bag of stuffing. Sauce is just mushroom soup and 3/4 cup milk this time. Again, no onions in stuffing, or celery.

Steps:

• Season the chicken parts aggressively with salt. Set a Dutch oven or large, high-sided sauté pan over high heat, and swirl the olive oil into it. When it is shimmering and about to smoke, turn the heat to medium high, and working in batches, add the chicken to the pan, skin-side down, setting the pieces aside to rest when they are golden and crisp on one side and just kissed by the heat on the other, approximately 30 minutes for all the meat.
• Discard all but 2 tablespoons of fat in the pan, then return it to medium-high heat and add the mushrooms, tossing to coat them with fat. Cook, stirring often, until the mushrooms just begin to soften, approximately 3-4 minutes, then remove the pan from the heat. Add the Cognac, and carefully ignite it with a match, or simply cook it on very low heat until the alcohol has evaporated and the mushrooms are glossy.
• Scrape the mushrooms to the sides of the pan, then add to it the chicken pieces, arranged in a single layer if possible. Pour 1 to 1 1/2 cups of chicken stock around the chicken. It should rise about halfway up each piece. Lower heat to medium, allow the mixture to come to a low simmer, then put a lid on the pan and allow the mixture to cook slowly until the meat has cooked through, approximately 15 minutes.
• Remove the lid from the pan, and transfer the chicken pieces to a platter to rest. Turn the heat to medium high, and allow the chicken stock to reduce by 1/3, then add the heavy cream, and stir to incorporate. Let this mixture simmer for a minute or 2 until it starts to thicken, then add the Madeira, and swirl again to combine.
• Continue cooking the sauce until it can enrobe the back of a spoon, approximately 2-3 minutes more, then stir in the butter, crème fraîche and chopped savory and stir to combine. Turn the heat off, add the tarragon, stir one more time and then return the chicken pieces to the pan. Spoon some sauce over the chicken, sprinkle with the parsley and serve.