Chicken in White Wine Sauce
photo by Catnip46
- Ready In:
- 1hr 40mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 3 slices bacon
- 1⁄4 cup all-purpose flour
- 2 teaspoons herbes de provence
- 1 teaspoon kosher salt
- 1⁄2 teaspoon pepper
- 1 (5 -6 lb) roasting chickens, cut into 8 pieces
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 1⁄4 cups white wine
- 1 (16 ounce) package baby carrots
- 1 lb small red potato, halved
- 2 tablespoons chopped fresh parsley
directions
- In large skillet over medium-high heat, cook bacon until crisp; drain on paper towels, reserving 2 T. dripping in skillet. Chop bacon; reserve.
- Mix next 4 ingredients. Toss chicken pieces with flour mixture to coat. Heat skillet over medium heat. Add chicken; cook, turning, until browned, 7 minutes.
- Remove chicken; drain fat from skillet. Add onion and garlic to skillet. Cook, stirring, until onions are softened.
- Increase heat to medium-high; stir in wine, scraping bits from bottom of pan. Return chicken to pan; add carrots, potatoes and bacon. Cover; on medium-low, cook 1 hour. Uncover; increase heat to medium-high; cook 10 minutes. Stir in parsley.
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Reviews
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I made my own Herbs de Provence as I had none on hand. I too was worried about all that wine and no broth or water but decided to go along with the recipe. I also threw in some mushrooms I needed to use up. I want to tell you those were the best tasting potatoes and carrots ever. The chicken was great too although I was not happy about the soggy breading on the chicken by adding it back to the pan with the rest of the ingredients for an hour. Next time I will fry the chicken separate and add it when everything is about to be served. I will throw the left over flour mixture into the vegetables as they cook so I get that same wonderful taste I got tonight. Made for Chef Alphabet Soup.
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OMG, this is so good!! I reduced the servings and made with 4 b/s chicken thighs but otherwise followed the recipe. This has a great flavor; I am not a wine drinker so was not sure I would like this since the sauce was just wine, but there was not a strong wine flavor. Will be making this again! Going into my Best of 2011 Cookbook!! Made for Newest Zaar Tag.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!