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Chicken Braised in White Wine

Chicken Braised in White Wine
This simple braised dish gets a boost from chicken demi-glace. A secret ingredient of professional chefs, demi-glace is made by simmering stock and aromatics for hours so it develops intense, complex flavors.

Ingredients:

  • 1/3 cup all-purpose flour
  • Salt and freshly ground pepper, to taste
  • 1 chicken, 3 to 4 lb., cut into 8 serving pieces
  • 3 Tbs. extra-virgin olive oil
  • 1 yellow onion, thinly sliced
  • 8 oz. white button mushrooms, quartered
  • 2 cups white wine
  • 2 Tbs. chicken demi-glace
  • 3 garlic cloves, crushed
  • 4 fresh flat-leaf parsley sprigs
  • 3 fresh thyme sprigs
  • 1 bay leaf
  • 1 lb. red-skinned potatoes, cut into 1/2-inch
     pieces

Directions:

Preheat an oven to 375ºF.

In a large bowl, combine the flour, salt and pepper. Add the chicken and toss to coat evenly.

In a deep sauté pan or Dutch oven over medium heat, warm the olive oil. Add half of the chicken and brown on all sides, 3 to 4 minutes total. Transfer to a plate. Brown the remaining chicken and transfer to the plate.

Add the onion and mushrooms to the pan and cook, stirring occasionally, until golden, about 5 minutes. Remove the pan from the heat and add the wine and demi-glace. Set the pan over high heat and bring to a boil, stirring to dissolve the demi-glace, about 5 minutes.

Return the chicken to the pan and add the garlic, parsley, thyme, bay leaf and potatoes. Bring to a boil, cover and transfer to the oven. Cook until the chicken is very tender, about 45 minutes. Season with salt and pepper, remove the bay leaf and serve immediately.
Serves 4.
Williams-Sonoma Kitchen.