Classic French Chicken in White Wine Sauce

Classic French Chicken in White Wine Sauce

This is a variation on a chicken fricassee, using a classic French mirepoix to flavor the sauce. The addition of a little prosciutto or ham to the mirepoix gives the finished sauce a nice depth. If the ham you choose is particularly salty, season the chicken only very lightly with salt. Serve the chicken in wide soup bowls with egg noodles or rice, if you like, and the sauce spooned over all.

by 5  people
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Recipe from Fine Cooking Magazine
SERVINGS
4

Classic French Chicken in White Wine Sauce

This is a variation on a chicken fricassee, using a classic French mirepoix to flavor the sauce. The addition of a little prosciutto or ham to the mirepoix gives the finished sauce a nice depth. If the ham you choose is particularly salty, season the chicken only very lightly with salt. Serve the chicken in wide soup bowls with egg noodles or rice, if you like, and the sauce spooned over all.

Classic French Chicken in White Wine Sauce
SERVINGS
4
by 5  people
add your rating
add a comment
Ingredients
  • 2   tablespoons butter
  • 4   pounds chicken, cut into 6 pieces (or 3-1/2 to 4 pounds chicken pieces)
  •  Salt and freshly ground black pepper
  • 1   medium onion, finely chopped
  • 1   medium carrot, finely chopped
  • 1/2  rib celery, finely chopped
  • 2   ounces prosciutto or country ham, finely chopped
  • 3/4  cup dry white wine
  • 3/4  cup homemade or low-salt canned chicken stock
  • 3   tablespoons heavy cream (at room temperature)
  •  Chopped fresh flat-leaf parsley
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Directions
1. 
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.
2. 
Pour off all but 2 tablespoons of the fat from the pan. Add the onion, carrot, celery, and prosciutto or ham and saute until the onion is browned and the vegetables are softened, 8 to 10 minutes. Add the wine and chicken stock to the pan and stir to combine with vegetables. Put the chicken back into the pan. 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.
3. 
Remove the chicken from the pan, 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 pan 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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