Country French Chicken
Submitted by bwade2
Skinless chicken braised in dry white wine with mushrooms, carrots, celery, and thyme. A lighter take on French country cooking with a reduced wine sauce. Serves 6.
YIELD
6 servingsPREP
25 minCOOK
1 hrsREADY
1 hrsAll the elegance of a French country braise without the butter-soaked guilt. Removing the skin and using nonstick spray keeps this dish lean, while the white wine and aromatics do all the heavy lifting on flavor.
Chicken pieces get browned until golden, then nestle into a fragrant bath of dry white wine, sliced mushrooms, carrots, celery, onion, garlic, bay leaf, and thyme.
Forty minutes of gentle simmering and the chicken is fall-off-the-bone tender, the vegetables are silky, and the kitchen smells like a bistro in Provence.
The finishing touch: the braising liquid gets reduced into a concentrated sauce that you spoon over everything on the platter.
Kitchen Tips
- Pat the chicken completely dry before browning. Moisture is the enemy of a good sear, even on a nonstick surface
- Use a dry white wine you’d actually drink. Cooking concentrates the flavor, so cheap wine tastes worse, not better
- Reduce the sauce to exactly half a cup for the right intensity. Too much and it’s thin; too little and it’s overpowering
- Serve with crusty bread or steamed potatoes to soak up that wine sauce
Ingredients
Directions
Directions: Remove skin form chicken.
Rince chicken; pat dry. Spray a cold skillet with nonstick coating.
Preheat the skillet over medium heat. Brown chicken on all sides in hot skillet. Drain fat from skillet.
Season chicken lightly with salt and pepper.
Add mushrooms, celery, white wine, carrot, onion, garlic, bay leaf, and thyme to the skillet.
Bring to boiling; reduce heat. Cover and simmer for 35 to 40 minutes or until chicken is tender and no longer pink.
Discard bay leaf. Transfer chicken and vegetables to serving platter; keep warm.
For sauce, bring liquid in skillet to boiling. Cook about 3 minutes or until reduced to ½ cup.
Pour sauce over chicken and vegetables.
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