Wednesday, May 20, 2009

Chicken Braised in White Wine

So it was one of those nights where I thought Jim was in charge of dinner and he thought I was in charge of dinner. We both knew that bone-in chicken breasts were defrosted and ready to be cooked but neither of us had anything planned. Luckily I already had this recipe from Katie over at Good Things Catered printed out and I knew I had everything for it, so Chicken Braised in White Wine was the meal for the night. We only had two chicken breasts so I cut everything in half (except for the flour mixture since these were really big chicken breasts). I really like using the dutch oven. It's relatively easy cleanup and in all reality, it doesn't take that long for chicken with bones to cook.

1/3 cup all-purpose flour plus 1 tbsp, divided
Salt and freshly ground pepper, to taste
2 large bone-in chicken breasts
2 tbsp. extra-virgin olive oil
1/2 yellow onion, thinly sliced
4 oz white button mushrooms, quartered
1 cup white wine
2 garlic cloves, crushed
2 fresh flat-leaf parsley sprigs
1-2 fresh thyme sprigs
1 bay leaf
1 lb. red-skinned potatoes, cut into 1/2-inch pieces

Preheat oven to 375 degrees. In a large bowl (Ziploc bag), combine 1/3 cup flour, salt and pepper. Add the chicken and toss to coat evenly. In a Dutch oven over medium heat, warm the olive oil to almost smoking. Add the chicken and brown on all sides, 3 to 4 minutes total. Transfer to a plate. Add the onion and mushrooms to the pan and cook, stirring occasionally, until golden, about 5 minutes (I added a little more olive oil too). Remove the pan from the heat and add the wine. Set the pan over high heat and bring to a boil, stirring occasionally, to reduce, about 5 minutes. Return the chicken to the pan and add the garlic, parsley, thyme, bay leaf and potatoes. Bring to a boil, cover and transfer to the oven. Cook until the chicken is very tender, about 45 minutes. Season with salt and pepper, remove the bay leaf and plate chicken, potatoes and mushrooms. Place Dutch oven over medium high heat, add 1 tbsp. of flour and whisk to combine, stirring constantly, until thickened, about 2 minutes (I had to add a little chicken broth since I wasn't left with much liquid). Pour thickened braising sauce over chicken and serve immediately.

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