Chicken in White Wine Sauce Cooked Through

Chicken in White Wine Sauce Cooked Through keeps the shopping list focused on bone-in chicken thighs skinned, bone-in chicken breasts skinned, and kosher salt divided. It serves 6 people.

Count on 30 minutes of prep, 45 minutes of cooking, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 4 bone-in chicken thighs skinned
• 2 bone-in chicken breasts skinned
• ½ teaspoon kosher salt divided
• ½ teaspoon freshly ground balck pepper divided
• 2 teaspoons canola oil
• 1 cup chopped onion
• ½ cup carrot thinly sliced
• ½ cup celery thinly sliced
• 1 tablespoon garlic minced
• 2 cups dry white wine
• 1 cup low sodium chicken stock bonus points for homemade chicken stock
• 2 tablespoons all-purpose flour
• 3 tablespoons fresh tarragon chopped
• 3 tablespoons flat-leaf parsley chopped, divided
• 1 tablespoon whole-grain Dijon mustard
• 1 bay leaf
• 1 tablespoon unsalted butter
• 2 cups cherry tomatoes

How the cooking goes

1. Warm the oven to 325°F.
2. Heat a Dutch Oven or large oven-safe pan with a lid over a moderate flame. Pat chicken dry and sprinkle evenly with ¼ teaspoon salt and ¼ teaspoon pepper. Add oil to the skillet and swirl to coat.
3. Brown chicken on both sides. In a large pan, you can brown all of the chicken at one time. In a Dutch Oven, you will need to brown the chicken in two batches. Set chicken aside.
4. Put onion, carrot, celery, and garlic to the pan. Cook for 6 minutes, stirring now and then.
5. Add the wine then cook for 2 minutes, scraping the pan to loosen the brown bits. Add the chicken back to the pan.
6. Blend stock and flour in a bowl, stirring with a whisk until the texture looks smooth. Add stock mixture to pan.
7. Mix in tarragon, 2 tablespoons parsley, mustard, and bay leaf and bring to boil. Cover. Move it onto the oven and bake at 325° for 45 minutes or until chicken is cooked through and very tender.
8. Remove dish from oven and remove chicken from pan. Top with ¼ cup cooking liquid. Keep warm.
9. Warm pan over a lively flame and heat it until it boils. Boil for 5 minutes or until the mixture is reduced to 3 cups.
10. Beat in the butter, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper. Discard bay leaf.
11. While the sauce is reducing, preheat the broiler on high. Toss tomatoes with a teaspoon of olive oil and arrange in a single layer on a jelly-roll pan. Broil for 6 minutes or until blistered. Sprinkle chicken with tomatoes, crumbled bacon, and remaining 1 tablespoon of chopped parsley.
12. Serve with sauce.

After it comes off the heat

Cool the pot before it goes into the refrigerator. It reheats gently on the stove the next day.

If you want another plate from Chicken, open Air Fryer Chicken Tenders for a Weeknight Skillet and Spice Rack Dry Rubbed Baked Chicken Wings Blended for the Pantry.