Classic French Chicken in White Wine Sauce

"By James Peterson, from Fine Cooking #31. Serve the chicken in wide soup bowls with egg noodles or rice, if you like, and the sauce spooned over all."
 
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photo by BLUE ROSE photo by BLUE ROSE
photo by BLUE ROSE
photo by BLUE ROSE photo by BLUE ROSE
Ready In:
1hr 25mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Melt the butter in a large skillet over medium heat.
  • Season the chicken with salt and pepper and cook it in the skillet on the skin side to brown it and to render the fat from the skin, about 15 minutes. Turn the chicken over and cook on the bone side for about 5 minutes. Remove and reserve the chicken.
  • Pour off all but 2 Tbs of the fat from the skillet.
  • Add the onion, carrot, celery, and prosciutto or ham and sauté until the onion is browned and the vegetables are softened, 8 to 10 minutes.
  • Add the wine and chicken stock to the skillet and stir to combine with vegetables.
  • Put the chicken back into the skillet. Bring the liquid to a boil, reduce to a simmer, cover the skillet with a lid, and simmer the chicken in the sauce until cooked through, 20 to 25 minutes.
  • Remove the chicken from the skillet, turn the heat to high and bring the liquid to a boil. Reduce the volume of liquid by half, about 5 minutes (or 6 to 7 minutes if you want a thicker sauce). Add the cream, stir to combine, and remove the skillet from the heat.
  • Transfer the chicken to wide soup plates; taste and season the sauce with salt and pepper if necessary and spoon it over the chicken. Sprinkle with the chopped parsley.

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Reviews

  1. I chose to make this meal for my busbands birthday and our Anniversary. What can I say but wow is this soo good! So easy to make with such a great outcome.
     
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RECIPE SUBMITTED BY

<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
 
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