Braised Chicken in White Wine Sauce

Braised Chicken in White Wine Sauce

Who doesn’t love chicken? I know I do. It is almost fool-proof to make and always taste delicious. If I can only have one kind of meat to eat every day, I would choose chicken. There are endless possibilities on how to cook chicken – stir fry, deep fry, cook with batter, grill, roast, slow cook, poach – and they will always come out tasty.

Psst… I even put chicken stock in most of my veggie dishes or soups. I probably couldn’t survive on becoming a vegetarian if I can’t have chicken stock at all.

And finally this is the first chicken dish in 2015 that is featured in my blog! *Drumroll sound* This is the divine braised chicken in white wine sauce! The fancy term is called Coq Au Riesling.

Are you familiar with Coq Au Vin? If you love French food, you should know what is Coq Au Vin - braised chicken in red wine. I am a big fan of Coq Au Vin. The aroma and flavour of the red wine broth is simply amazing. And then there is also Coq Au Riesling, which is practically a sibling to Coq Au Vin. In this version, the chicken is slowly simmered in riesling - a type of sweet white wine, together with bacon and mushrooms, and splashed with heavy cream at the end which enlighten the alcohol taste and enriches the sauce.

Braised Chicken in White Wine Sauce

I found this recipe when browsing through Pinterest. I came across a chicken picture uploaded by Simply Delicious that was so appetizing I nearly dropped my saliva (no kidding!). I clicked on the website and learned that this recipe was firstly written by Nigel Slater in one of his famous cookbook, Real Food. I didn’t have access to the original writing in his cookbook but the recipe shared by Simply Delicious was very user-friendly and easy to understand.

I was very happy with the result first time trying it. The original recipe was followed mostly but I did reduce the amount of wine and added some chicken stock as I didn’t want the wine to overpower the whole dish. To my expectation, it turned out great. The wine smell wasn’t too strong yet you can taste a slight hint of alcohol in the chicken and the sauce. Bacon and mushroom perfected the story and should not be omitted. Plus, everything was done in one skillet, which was really handy for me as I dislike washing dishes.

I have literally made this 10+ times in the past 6 months I have memorized the steps and recipes from the top of my head without looking at the source at all. Yep! It’s that good! That’s why this is my first chicken post as I know everyone’s going to love this and I really recommend all of you readers to try this out. Chicken is a bit too salty without any side dish, so I suggest to pair this with any type of pasta, bread, mash potato or simple salad. Whichever you feel like at the time.

Disclaimer: The recipe below was uploaded by Simply Delicious and modified by Yumtest.com

Braised Chicken in White Wine
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dish
Serves: 4
Ingredients
  • half brown onions, finely diced
  • 100 grams of bacon, finely diced
  • 8 pieces of skin-on chicken
  • 250 gr button mushrooms
  • 250 ml riesling or other white wine
  • 100 ml chicken stock
  • 250 ml cream
  • a few sprigs of thyme (optional)
  • Salt and pepper
  • A handful of fresh parsley for garnish (optional)
Instructions
  1. Heat pan over medium-high heat. Place diced bacon in the pan and cook for 2 minutes until bacon has rendered the fat and becomes brown. Remove bacon from the pan and set aside. Keep 2 tbsp bacon fat in the pan and discard the rest.
  2. Pat dry chicken with paper towel and sprinkle the skin side with salt and pepper.
  3. Heat bacon fat in high heat. Make sure the pan is hot and place chicken with skin side down without overcrowding the pan. Do not shake or flip the chicken for 3 to 4 minutes, until you see that the skin side is brown enough. Flip them over and brown them on the other side for 3 minutes or until golden brown. Remove from the pan.
  4. Lower the heat down to medium, add diced onions and sauté for 3 minutes until onions are soft. Add sliced mushrooms, stir for 1 minute, turn the heat to medium-low and simmer mushrooms until their sizes reduced to half.
  5. Add flour and chicken stock to mushrooms. Mix thoroughly until everything is combined.
  6. Turn the heat up to high. Return chicken back into the skillet. Add a few sprigs of thyme. Add wine and allow it to boil and evaporate for one minute. Then turn the heat down to low and cover with a lid. Simmer for 15 minutes until the chicken is cooked inside. Uncover the lid and add cream into the pan. Cook for 10 more minutes.
  7. Season to taste. Turn off the heat and add chopped parsley. Serve with side dishes.
Nutrition Information
Calories: 668 Fat: 42g Saturated fat: 15g Carbohydrates: 8g Sugar: 4g Sodium: 339mg Fiber: 2g Protein: 57g Cholesterol: 39mg

Step-by-step
Heat pan over medium-high heat. Place diced bacon in the pan and cook for 2 minutes until bacon has rendered the fat and becomes brown. Remove bacon from the pan and set aside. Keep 2 tbsp bacon fat in the pan and discard the rest. Pat dry chicken with paper towel and sprinkle the skin side with salt and pepper. Bacon and Chicken

Heat bacon fat in high heat. Make sure the pan is hot and place chicken with skin side down without overcrowding the pan. Do not shake or flip the chicken for 3 to 4 minutes, until you see that the skin side is brown enough. Flip them over and brown them on the other side for 3 minutes or until golden brown. Remove from the pan.Brown Chicken

Lower the heat down to medium, add diced onions and sauté for 3 minutes until onions are soft. Add sliced mushrooms, stir for 1 minute, turn the heat to medium-low and simmer mushrooms until their sizes reduced to half. Onions and Mushrooms

Add flour and chicken stock to mushrooms. Mix thoroughly until everything is combined.Mushrooms

Turn the heat up to high. Return chicken back into the skillet. Add a few sprigs of thyme (Note in this picture I didn’t put thyme, however I recommend you to add thyme as the smell will be nicer). Add riesling and allow it to boil and evaporate for one minute. Then turn the heat down to low and cover with a lid. Braise chicken in white wine sauce for 15 minutes until the chicken is cooked inside. Uncover the lid and add cream into the pan. Cook for 10 more minutes. Chicken Braised

Season to taste. Turn off the heat and add chopped parsley. Serve with side dishes. Braised Chicken in Mushrooms and White Wine Sauce

I choose thigh and drumstick in this recipe because they are usually still moist and juicy on the inside even though they have been simmered for quite long. However, for a healthy alternative, you can use chicken breast and reduce the amount of cream to make this. Bon Appétit!

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