White Wine Braised Chicken

Updated at: Wed, 16 Aug 2023 16:43:35 GMT

Step 1

-Break the chicken down into drums, thighs, and breasts, then place in a large plastic bag or container. Add the bottle of white white, onion, celery, carrot, garlic, bay leaf, peppercorn and 2 sprigs each thyme and sage. Marinate for at least 12 hours, up to 24 hours. -After marinating, strain the chicken but make sure to save the marinade and veggies. -Pat the chicken dry season with salt and pepper, then dust a bit of the the all purpose flour. If you don't use all the flour, save the remaining as we will add it later. -Add the butter to a large dutch oven over medium high heat and once it is slightly browned, sear all the pieces of flour dusted chicken on all sides. Work in small batches (i like to do 1 breast, 1 thigh and drum at a time), and remove the seared pieces to a plate while you finish the rest. You may want to add a bit more butter or olive oil between browning. -Once the chicken is done and all removed onto the plate, plop the bacon into to dutch oven and begin to brown it over medium heat. Once it is slightly browned, add the mushrooms and potatoes and cook for 2-3 minutes or until the mushrooms have begun to caramelize. -Remove the bacon mixture with a slotted spoon, keeping all the bacon fat in the pan. Raise the flame medium high, then add the vegetables from the marinade. Brown these well, then add remaining all purpose flour and cook for 1-2 minutes. -At this point add the white wine marinade and cook for 2 minutes, then add bacon mix back to the pan, followed by the chicken stock, then finally add the seared back to the dutch oven and bring to a low boil. -Once boiling, place the lid on top and lower the flam to medium low. Simmer for at least 45 minutes, or up to 1.5 hours, stirring and shifting the chicken around as needed.

Step 2

-The final product should render a rich, fragrant sauce, thick enough to coat the chicken but not so thick that its gloopy. Keep a bit of chicken or even more white wine stock handy to thin as necessary. If the sauce doesn't seem to be thickening well after 30 minutes, remove the lid and cook the rest of the way without the lid. -Just before serving, add fresh chopped herbs, a generous squeeze of lemon and season with salt and pepper. Enjoy!

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