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Chicken in Wine Sauce

 

Chicken in Wine Sauce

Prep Time: 15 Mins Cooking Time: 1 Hour Total Time: 1 Hour 15 Mins

Ingredients:

  • 4 bone-in chicken thighs, skinned
  • 2 bone-in chicken breast halves, halved crosswise and skinned
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 2 teaspoons canola oil
  • 1 cup chopped onion 
  • 1/2 cup thinly sliced carrot 
  • 1/2 cup thinly sliced celery
  • 1 tablespoon minced fresh garlic
  • 2 cups dry white wine
  • 1 cup unsalted chicken stock (such as Swanson)
  • 2 tablespoons all-purpose flour
  • 3 tablespoons chopped fresh tarragon
  • 3 tablespoons chopped fresh flat-leaf parsley, divided
  • 1 tablespoon whole-grain Dijon mustard
  • 1 bay leaf
  • 1 tablespoon unsalted butter
  • 2 cups cherry tomatoes
  • Cooking spray
  • 2 slices applewood-smoked bacon, cooked and crumbled 

Directions:

  1. Preheat oven to 325°.
  2. Heat a Dutch oven over medium heat. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add oil to pan; swirl to coat. Add half of chicken to pan, flesh side down. Cook 4 minutes or until browned; remove from pan. Repeat with remaining chicken. Set chicken aside.
  3. Add onion, carrot, celery, and garlic to pan; cook for 6 minutes, stirring occasionally. Add wine; cook for 2 minutes, scraping pan to loosen browned bits. Return chicken to pan, flesh side up. Combine stock and flour in a bowl, stirring with a whisk until smooth. Add stock mixture to pan.
  4. Stir in tarragon, 2 tablespoons parsley, mustard, and bay leaf, and bring to a boil. Cover and bake at 325° for 45 minutes or until chicken is done and very tender. Remove pan from oven. Remove chicken from pan, and top with 1/4 cup cooking liquid. Keep warm. Heat pan over medium-high heat, and bring to a boil. Boil 5 minutes or until mixture is reduced to 3 cups. Whisk in butter, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Discard bay leaf.
  5. Preheat broiler to high.
  6. Arrange tomatoes in a single layer on a jelly-roll pan; lightly coat with cooking spray. Broil 6 minutes or until blistered. Sprinkle chicken with tomatoes, crumbled bacon, and remaining 1 tablespoon parsley. Serve with sauce.