Braised Chicken in a Chardonnay Mushrooms Sauce
Served with Medley of Roasted Vegetables

Braising fills a home with so much warmth and comfort.  Whisps of browning chicken is followed by a lingering aroma as the meat slow cooks in chicken stock and wine.  Not quite my husband’s words when he walked in, but I am sure that was what he meant by “Wow!  That smells amazing!”. Braising is a cooking technique that uses a dry and wet process for cooking.  The meat is first browned over high heat.  The temperature is reduced, and braising liquids are added.  It gets covered and left to slowly cook, blending in all those deep flavors created through the browning step.  This can be a long process with tougher cuts of meat but with bone in chicken you’re able to capture all that flavor in 40 minutes. 

 

This menu was designed so that the chicken simmers and the vegetable medley simultaneously cook for 40 minutes.  It will be ready to serve together…hot and tasty.

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Braised Chicken in a Chardonnay Mushrooms Sauce

Served with Medley of Roasted Vegetables
Course Main Course

Ingredients

Braised Chicken

  • 12 Bone-In Chicken Thighs and Drumsticks approximately 3 1/2 pounds
  • 1 tablespoon Olive Oil
  • 2 tablespoons Butter

Chardonnay Mushrooms Sauce

  • 1 pound White Mushrooms sliced
  • 1 3/4 cups Leeks sliced and rinsed
  • 1 cup Chardonnay
  • 3/4 cup Chicken Stock
  • 3/4 cup Heavy Cream
  • 2 tablespoons Fresh Parsley chopped

Medley of Roasted Vegetables

  • 1/2 Red Onion slivered
  • 1/2 pound Yukon Gold Potatoes 3/4 inch cubes
  • 1 cup Zucchini sliced 3/4 inch thick
  • 1 Red Bell Pepper julienned
  • 1 cup Carrots 1/2 inch chunks
  • 1 Lemon cut into 8 wedges
  • 4 Rosemary Sprigs
  • 2 tablespoons Lemon or Meyer Lemon Infused Olive Oil
  • 2 teaspoons Salt
  • 1 teaspoon Coarsely Ground Pepper

Instructions

Braised Chicken

  • Heat a large sauté pan with straight edges over medium heat.
  • Pat dry the chicken and season with lightly salt and pepper.  Dredge in flour, shaking off excess flour.
  • Heat oil and butter in sauté pan.  Place chicken in the pan skin side down.  Cook for 6-8 minutes.  Adjust heat, if needed, to prevent burning.  Turn chicken over once they have turned a golden brown.  Cook for an additional 6-8 minutes.  Remove chicken from the pan and set to the side.
  • Note: Do this in two batches.  You want to leave space between chicken parts.  I put a screen over the pan to prevent splattering.

Chardonnay Mushroom Sauce

  • In the same sauté pan, cook mushrooms and leeks until all the mushroom moisture has absorbed, about 12 minutes.  Deglaze with the Chardonnay and chicken stock.  Reduce the heat to low.  Return the chicken to the pan (cover) and cook for 30-40 minutes or until the internal temperature of the chicken reaches165 degrees.  Remove chicken from pan and add heavy cream.  Bring to a boil.  Combine the cornstarch with 1 tablespoon water.  Add to the cream sauce to thicken.
  • Serve chicken with Chardonnay Mushroom Sauce and garnish with fresh parsley.

Medley of Roasted Vegetables

  • Preheat oven to 425 degrees.
  • Toss vegetables with lemon olive oil, salt and pepper.  Spread vegetables in a single layer on a baking sheet.  Cook for 40 minutes or until carrots are tender.