1. ((((If desired for the non-low carbers eating w/ you- prepare 2 large red skinned potatoes, peeled, boiled in salted water until tender, about 15 minutes, drained and reserved- keep warm)))). 2. Melt butter on medium in large heavy skillet. 3. Season chicken w/ salt & pepper. 4. Place skin side down in hot skillet, add onion and garlic. Cook skin side down w/out messing with it for about 8-10 minutes, skin should be brown. 5. Turn chicken, cook 2-3 minutes more. 6. Add vermouth and stock to skillet. 7. Cover and simmer until chicken appears to be cooked through, 5-10 minutes, depending upon size of pieces. 8. Transfer chicken to baking dish, set aside. 9. (Preheat broiler for final step now- I use toaster oven broiler for this). 10. Boil liquid in skillet until thickened to sauce consistency, about 15 minutes. 11. Reduce heat to medium-low, add goat cheese and stir 'til smooth and melted. 12. Add crème fraiche or the substitute. 13. Taste and season w/ salt and pepper. 14. Broil chicken skin side up until browned, about 5minutes. 15. To serve: place chicken on plate, top with sauce. For non low-carbers, place potatoes down first, then chicken on top of potatoes, then sauce on top of chicken. ---------------------------------------------------------------------------
Nutrition
Ingredients
