Chardonnay-Braised Chicken & Sauce with Creamy Tomato- Mustard Sauce

By vail28

Ingredients

• 1-3 * 1-3 lbs boneless chicken, quartered
• * Kosher salt and black pepper, to taste
• 2 * 2 Tbsp unsalted butter
• 1 * 1 tbsp olive oil
• 2 * 2 cups yellow onions, julienned
• 1/4 * 1/4 cup chopped pancetta
• 1 * 1 tsp chopped garlic
• 1 1/2 * 1 1/2 cup Chardonnay
• 3 * 3 cups chicken stock
• 2 * 2 cups tomatoes, peeled, seeded and chopped
• 1/4 * 1/4 cup sour cream
• 1 1/2 * 1 1/2 Tbsp whole grain mustard
• 1 * 1 tbsp chopped parsley
• 2 * 2 tsp chopped basil

Details

Servings 4

Preparation

Step 1

Preheat oven to 300°. Season chicken with salt & pepper; set aside. In a large ovenproof pot or dutch oven, melt butter and oil over medium-high heat. Add chicken; brown well on all sides. Transfer chicken to a plate; set aside.

Add onions and pancetta to the pot; sauté for 4-5 minutes, until golden brown. Stir in garlic; cook for one more minute. Increase heat to high and carefully pour in Chardonnay to deglaze; stir to scrape up the delicious bits stuck to the bottom of the pot. Cook until liquid is reduced by half. Add stock and tomatoes; bring to a boil. Reduce heat to a simmer and return chicken to the pot. Cover with a tight-fitting lid and place in oven.

Cook until chicken is very tender, about 1 hour. Transfer chicken to a serving platter. Skim off any fat on surface of sauce, if necessary.

Return sauce to stove over high heat; bring to a boil. Reduce heat to low; whisk in sour cream, mustard and fresh herbs. Season to taste with salt and pepper. Pour over chicken and serve.