CHICKEN BRAISED IN WHITE WINE

Chicken Braised in White Wine image

Provided by Daune (pronounced "Dawn") Browne

Categories Chicken

Time 2h30m

Number Of Ingredients 14

8 slice uncooked bacon, thinly sliced
chicken pieces--your choice
1-1/2 tsp salt (divided)
1 tsp coarsely ground black pepper (divided)
red or yellow potatoes, cut into 1-inch pieces
4 medium carrots, peeled and cut into 1-inch pieces
whole small onions or 2 medium onions cut into 1-in pieces
8 oz mushrooms whole or chopped
4 garlic cloves, sliced
1 celery stalk, cut into 1-inch pieces
2-1/4 c chicken stock (divided)
2 c dry white wine such as chardonnay
2 Tbsp chopped fresh thyme leaves or a pinch of dried
2 Tbsp flour

Steps:

1. Cook bacon until crisp. Drain. Reserve drippings .
2. Season chicken with 1/2 teaspoon each of the salt and pepper. Cook chicken 3 to 4 minutes per side or until golden brown.
3. Remove chicken from pan. Set aside. Add 2 Tablespoons reserved drippings to pan and add potatoes, carrots, onions, mushrooms and garlic and celery to pan and cook 5 to 6 minutes, stirring occasionally.
4. Add 2 cups of chicken stock, wine, thyme and reserved crumbled bacon to pan. Return chicken to pan. Cover and simmer 1 hour or until potatoes are tender. This can be roasted in oven at 350 degrees if desired.
5. Meanwhile, whisk together flour and remaining 1/4 cup stock in small mixing bowl. Remove pan from heat, remove lid, set chicken aside, return pan with vegetables to stovetop. Bring to a simmer over medium heat. Stir in flour mixture, remaining 1 teaspoon salt and remaining 1/2 teaspoon black pepper. Simmer 5 to 6 minutes or until thickened.
6. Serve chicken with sauce and vegetables.

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