Don’t let the name fool you: this fancily named recipe can hang with some of the best cooked meals. Cook and braise in wine sauce and bring happiness to your dinner table.
3 tbsp. extra-virgin olive oil
2 lb. skin-on, bone-in chicken thighs
Freshly ground black pepper
2 tbsp. butter
1 large onion, chopped
1 large carrot, peeled and chopped
1 celery stalk, chopped
8 oz. mushrooms, sliced
2 tbsp. all-purpose flour
1 cup white wine
2 cups low-sodium chicken broth
1 cup heavy cream
2 tbsp. freshly chopped parsley
2 tsp. freshly thyme leaves
STEP - 1
In a large high-sided skillet over medium heat, heat oil. Season chicken on both sides with salt and pepper then add to skillet and cook until golden, 5 minutes per side. Remove from skillet and set aside on a plate.
STEP - 2
In the same skillet add butter and melt then add onion, carrot, celery, and mushrooms and cook until soft, 5 minutes. Add flour and cook 1 minute. Pour in wine and scrape up any bits on the bottom of pan and reduce wine by half, 7 minutes.
STEP - 3
Add broth and cream and season with parsley, thyme, and salt and pepper. Add chicken back to pan and simmer until chicken is cooked through and sauce is thickened, 15 minutes.