Chicken Braised in White Wine

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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.
Williams-Sonoma Kitchen.