Wednesday, October 29, 2008

Chicken Braised in White Wine


I saw this recipe posted on Good Things Catered two weeks ago and I knew I had to try it. A little chicken, a little wine, 45 minutes in the oven, and yum! I like so many things about this recipe: It's relatively simple, very flavorful, and it's essentially a one-pot meal (though I served this with green beans). It's gotten cold suddenly in Chicago in the last week, and there's nothing more satisfying than sitting down to a really great one-pot meal.

Katie of Good Things Catered adapted this recipe as it was originally more stew-like. I like her changes a lot. I've never been a fan of chicken stews, and I like the sauce as a topping rather than a base.

Chicken Braised in White Wine
(courtesy Katie of Good Things Catered)

1/3 c. all-purpose flour plus 2 Tbsp, divided
Salt and freshly ground pepper, to taste
8 chicken pieces pieces (I used breast, thighs and leg pieces)
2 Tbsp extra-virgin olive oil
1 yellow onion, thinly sliced
8 oz white button mushrooms, quartered
2 c. white wine
3 garlic cloves, crushed
4 fresh flat-leaf parsley sprigs
3 fresh thyme sprigs
1 bay leaf
2 lb. red-skinned potatoes, cut into 1/2-inch pieces

Preheat an oven to 375 degrees. In a large bowl, combine 1/3 c. flour, salt and pepper. Add the chicken and toss to coat evenly.

In a Dutch oven over medium heat, warm the olive oil to almost smoking. 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. Set the pan over high heat and bring to a boil, stirring occasionally, to reduce, 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 place chicken, potatoes and mushrooms.

Place Dutch oven over medium high heat. Add flour and whisk to combine, stirring constantly, until thickened, about 2 minutes.-Pour thickened braising sauce over chicken and serve immediately. Serves 4.

Notes:
  • This sauce is really lovely and really thick. If you don't like thicker sauces you can thin it out, but it's not alfredo sauce thick, just a little heavier than a broth.
  • I read somewhere (maybe in Katie's blog?) that adding a demi-glace or Better Than Boullion would add a little more depth of flavor. I might try that next time, but we didn't have any chicken BTB in the fridge.
  • Fresh herbs would make a world of difference in this meal. While I usually don't use fresh herbs because they're expensive in the store and we don't have the room to grow too many herbs, they'd REALLY transform this meal, so use 'em if ya got 'em!
  • I'm running out of thyme (rimshot: bah duh cha!) so I used a teeny bit of fresh basil, and wow! So good.

1 comment:

  1. I'm so glad you liked it!! It's sooooo yummy! Too bad it's not hte prettiest to photograph, you know? Mmm...

    ReplyDelete

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