Classic French Chicken in White Wine Sauce

Classic French Chicken in White Wine Sauce
Photo by Ben Fink


  • 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)
  • ½ rib celery, finely chopped
  • 1 medium onion, finely chopped
  • Chopped fresh flat-leaf parsley
  • ¾ cup dry white wine
  • + 4 more ingredients
    • 2 Tbs. butter
    • Salt and freshly ground black pepper
    • 2 oz. prosciutto or country ham, finely chopped
    • 1 medium carrot, 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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