Chicken Braised in White Wine
Chicken Braised in White Wine is rated
out of
5 by
3.
Prep Time:
25 minutes
Cook Time:
65 minutes
Servings:
4
Serves 4.
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.
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.
Rated 5 out of
5
by
Kardag from
My go to dish for dinner parties
This is an amazing recipe as written, and in my opinion, even a bit better with a few changes. To make it healthier, I replace the potatoes with carrots and cauliflower and serve over farro. I also make it earlier in the day or the day before. My husband and I think it’s better after it’s been able to sit for a while. Can’t recommend this dish e ouch!
Date published: 2022-02-14
Rated 5 out of
5
by
chicagofoodie from
Family and friends fight over it
Have now made this 3 times. Husband said best thing I ever made. Friends fought over servings and leftovers, if any, at multiple dinner parties, up to 12 people. Even braised it in 350 degree oven once for an hour because was at a location where the stove was burning my Dutch ovens in the center. Once made it with boneless skinless thighs instead. Same response: raves. The room goes silent after it is served because people are too busy eating it. For a simple to make dish, it is incredibly sophisticated and elegant. The flavor is fantastic, and always wins praise and raves. Easy to do, just the braising needs some time. The demi glace is the real secret to this dish and elevates it to another level. For appearance, I garnish with chopped parsley.
Date published: 2017-07-26
Rated 5 out of
5
by
CAGrandmom from
Great chicken casserole
My neighbor broke her leg a few weeks ago, and was immobile. I made this recipe to take over to their house, as it looked hearty and they have 2 sons who were at home as well as themselves. When the older son opened the door, he almost dived head first into the casserole when he sniffed it.; he said "oh this will help us out a lot!" They have written that this was delicious, and when I saw the older son last night with some of his friends he raved about how delicious it was, turned out he ate 2 chicken breasts when I brought it over. I made it with 6 bone-in skinless breasts instead of whole chicken. Now I have to make one for myself! I think I will use boneless chicken breasts for myself, although I know the bone in adds so much to the casserole. Cooks well in Le Creuset 28 (7 qt) casserole.
Date published: 2014-10-02