Braised Chicken in White Wine

~ Braised Chicken in White Wine with Carrots, Mushrooms and Thyme ~

On the first day of the new year I make a stew. There are many reasons why I do this. Stews and braises are healthy and fortifying, a comforting antidote to holiday menus and festivities. Stews are reflective, incorporating humble ingredients with heat and time, yielding deeply flavorful results. Stews comfort and nourish us, while warming us on a cold winter day. This year I received a beautiful French oven for a gift, so I have another reason to make a delicious stew today.

Braised Chicken in White Wine

The chicken skin remains exposed while the chicken braises to maintain the color and crispness of its skin. Serves 4.

4 large chicken breast halves, with skin and ribs
Salt and freshly ground black pepper
2 tablespoons olive oil, divided
3 leeks, white parts only, thinly sliced
2 large carrots, sliced 1/4-inch thick
1 pound white or cremini mushrooms, sliced 1/2-inch thick
3 garlic cloves, chopped
1 bay leaf
1 tablespoon fresh thyme or 1 teaspoon dried thyme
1 cup dry white wine
2 to 3 cups chicken stock

Preheat the oven to 350°F. Season the chicken breasts all over with salt and pepper. Heat 1 tablespoon olive oil in an ovenproof pot or deep skillet over medium-high heat. Add the chicken, skin side down, in batches. Cook until the skin is brown and crispy, 4 to 5 minutes, then turn the chicken and cook 2 minutes. Transfer to a plate and repeat with remaining chicken.

Drain off all but 1 tablespoon fat from the pot and add 1 tablespoon oil. Add the leeks to the pot and saute over medium heat, about 1 minute. Add the carrots, mushrooms and garlic. Saute over medium heat until the vegetables begin to soften and brighten in color, 3 to 4 minutes. Add the white wine and bring to a boil, scraping up any brown bits in pan. Add the bay leaf and thyme. Return the chicken to the pot and nestle, skin-side up, into the vegetables. Pour in enough chicken stock, without splashing the skin, to nearly cover the chicken but not submerge it. The skin should remain exposed. Bring to a simmer. Cover and cook over low heat for 10 minutes. Uncover pot and transfer to oven. Bake until the chicken is cooked through, about 25 minutes. Serve in bowls with rice, farro or couscous.

19 thoughts on “Braised Chicken in White Wine

  1. This looks like a perfect meal for new years day, i also have a new crock so i shall be making this for sure. the wine would give the dish a nice lift! c

  2. I always cook roast pork and sauerkraut, a PA Dutch custom for good luck in the New Year. “Your” chicken comes next week – love the new Dutch oven!

  3. This stew looks delicious, and the first photo is divine, I love the green print!

    I’ve been looking for a healthy chicken stew to make so thank you for this lovely recipe!

  4. The boyfriend hates skin, do you think this would come out ok if I use skinless chicken breasts?

    1. Yes it will work without skin, too. You might try basting the breasts as they bake in the oven, so that their surface doesn’t dry out. Let me know how it turns out!

  5. Im glad I read that comment about this recipe working without skin, Lynda, these days we’re all trying to eat a bit healthier. I love my French oven (Le Creuset) too; several years ago we changed out all of our non-stick to cast and enamel. The down side is that the largest pots are too heavy once you get all the ingredients into it!

  6. I like your January first tradition. And this. Somehow I forgot how much wine adds to the flavor and texture of chicken; now I’m all over it. This looks perfect.

  7. I read a lot of food blogs. Every blue moon, I find one I want to live inside of. This is one of those. Your food resonates with my style. I’ll be making this chicken probably next week and I can’t wait to see what else I’ll be inspired by.

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