Classic French Chicken in White Wine Sauce

Classic French Chicken in White Wine Sauce
Photo by Ben Fink


  • 3 Tbs. heavy cream (at room temperature)
  • 4-lb. chicken, cut into 6 pieces (or 3-½ to 4 lb. chicken pieces)
  • 1 medium onion, finely chopped
  • 1 medium carrot, finely chopped
  • Salt and freshly ground black pepper
  • 2 Tbs. butter
  • ½ rib celery, finely chopped
  • + 4 more ingredients
    • ¾ cup homemade or low-salt canned chicken stock
    • ¾ cup dry white wine
    • Chopped fresh flat-leaf parsley
    • 2 oz. prosciutto or country ham, finely chopped

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 min. Turn the chicken over and cook on the bone side for about 5 min. Remove and reserve the chicken. ...

View full recipe at Fine Cooking


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