Chicken in Wine Sauce
This classic French dish, like so many others, was created to get the most out of the ingredients a farm kitchen was likely to have on hand. The long, slow cooking time is a great way to get a tasty dish out of what was probably an old rooster.
Serves: 4Hands-on: 20 minutesTotal: 2 hours 50 minutesDifficulty: Easy
- 4 slices bacon
- 1 fryer chicken (4 lbs.), cut into 8 pieces
- ½ cup all-purpose flour
- 1 tsp. salt
- ¼ tsp. ground black pepper
- 1 cup chicken broth
- 2 cups dry red wine
- 2 Tbsp. Dijon mustard
- 2 garlic cloves, peeled and minced
- 3 sprigs fresh thyme
- 3 bay leaves
- 2 celery stalks
- 8 oz. white mushrooms, sliced
- 1 medium onion, peeled and chopped
- 2 Tbsp. flour
- Preheat oven to 325°F. Place a Dutch oven over medium heat. Cut the bacon into 1" pieces and add to the pot. Cook until they start to turn crispy and remove. Drain all but 1 tablespoon of the drippings.
- Rinse the chicken under cold water and pat the pieces dry. Combine the flour, salt, and pepper in a wide, shallow bowl. Dredge the pieces through the flour and place them skin side down in the skillet. Cook for 3–4 minutes on each side, or until they’re lightly honey-colored. Cook in batches if necessary.
- Remove the chicken once it’s cooked, and add the broth, wine, mustard, and garlic. Turn off the heat and place the chicken back in the Dutch oven. Tuck the thyme and bay leaves amongst the chicken. Sprinkle the celery, mushrooms, and onion on top of the chicken. Cover and put in the oven. Cook for 2–2½ hours.
- Remove the chicken and vegetables to a large bowl and cover to keep warm. Discard the thyme and bay leaves. Place the Dutch oven over medium-high heat and let most of the liquid evaporate. Stir in flour and whisk quickly to keep from getting lumps. Once you have thick gravy, pour it over the chicken pieces in the bowl and serve warm.