Classic French Chicken in White Wine Sauce

Classic French Chicken in White Wine Sauce
Photo by Ben Fink


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

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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