Classic French Chicken in White Wine Sauce

Classic French Chicken in White Wine Sauce
Photo by Ben Fink


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

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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