Chicken in White Wine

There are many recipes for chicken cooked in wine that are based on the classic French dish, Coq au Vin. Typically, old rooster, slow cooked in wine to tenderize, each region of France boasts its own rendition of this dish, the recipes taking advantage of local wines. White wine is predominantly grown close to the German boarder of France, a region known for its Riesling and Gewurtztraminer.

You can use any white wine you have access to, but it is important to remember as in all recipes, the wine you cook with should be wine you would want to drink as it does lend a lot of flavor to the dish.

This Wine Sauce chicken recipes are a great one pot meal. Both flavorful and nutritious, it goes well with a crusty baguette to soak up the sauce.

Yield: 4 Servings!

Ingredients

  • 1 whole chicken back bone discarded and cut into 8 pieces (2 breast halves with wings attached, halved crosswise for a total of 4 breast pieces, 2 drumsticks, and 2 thighs per bird). 6 pounds of chicken parts can be substituted for a whole chicken, it is best if the skin is left on and the bones in for added flavor and succulence.
  • 1 T vegetable oil
  • 3 T unsalted butter, divided
  • 1 white onion diced1 cup of celery chopped
  • 1 small, finely chopped shallot
  • 4 medium carrots, halved diagonally
  • 1 cups of dry white wine
  • 1 pound small red potatoes, scrubbed with skins left on
  • 2 T finely chopped flat-leafed, “Italian” parsley
  • 1/2 cup Crème Fraiche or heavy cream
  • Fresh lemon juice to taste

Method

Preheat oven to 350˚F

Pat chicken dry with paper towels and sprinkle with salt and pepper. Heat oil with 1 T butter in a wide heavy oven proof pot with a lid, over medium high then brown chicken in batches if necessary, turning once. Transfer chicken as it is browned, to a plate.

Pour off fat from pot, then add the remaining 2 T of butter and cook celery and onions, shallot, and a pinch of salt in remaining 2 T butter. Cover the pot and reduce the heat to medium-low, stirring occasionally, the onions are translucent.

Add chicken, skin sides up, with any juices from plate. Add the carrots and wine and boil until liquid is reduced by half.

Cover pot and braise chicken in oven until cooked through, 20-25 minutes

While chicken braises in the oven, peel potatoes, cover with salted water in a pot. Bring to a boil and simmer until potatoes are just tender. Drain, and return to pot, add parsley and shake to coat.

Remove the Chicken in Wine from the oven.

Stir crème fraiche or heavy cream into chicken mixture and season with salt, pepper and lemon juice,

Add the potatoes and serve with slices of fresh French bread.

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