Classic French Chicken in White Wine Sauce

Classic French Chicken in White Wine Sauce
Photo by Ben Fink


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

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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