Classic French Chicken in White Wine Sauce

Classic French Chicken in White Wine Sauce
Photo by Ben Fink


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