Braised Chicken in Wine Sauce

By sheilaolim

Ingredients

• 8 slices uncooked bacon, thinly
• sliced
• 8 bone-in, skin-on chicken thighs
• (5-6 oz/150-175 g each)
• 1 1/2 tsp (7 mL) salt, divided
• 1 tsp (5 mL) coarsely ground
• black pepper, divided
• 12 oz (350 g) yellow potatoes, cut
• in 1-in. (2.5-cm) pieces
• 4 medium carrots, peeled and
• cut in 1-in. (2.5-cm) pieces
• 2 medium onions, cut in 1-in.
• (2.5-cm) pieces
• 8 oz (250 g) mushrooms (3
• cups/750 mL chopped)
• 4 garlic cloves, sliced
• 2 1/4 cups (550 mL) chicken stock,
• divided
• 2 cups (500 mL) dry white wine
• such as Chardonnay
• 2 tbsp (30 mL) chopped fresh
• thyme leaves
• 2 tbsp (30 mL) all-purpose flour

Details

Adapted from pamperedchef.biz

Preparation

Step 1

Directions:
1. Preheat oven to 350°F (180°C). Place bacon into pan of Covered Roaster. Cook over
medium heat 8-10 minutes or until crisp. Remove bacon from pan; drain on paper towels.
Carefully drain pan, reserving 2 tbsp (30 mL) drippings. Season chicken with 1/2 tsp (2
mL) each of the salt and black pepper. Cook chicken in pan 3-4 minutes per side or until
golden brown. Remove chicken from pan.
2. Add reserved drippings, potatoes, carrots, onions, mushrooms and garlic to pan. Cook 5-6
minutes or until browned, stirring occasionally. Add 2 cups (500 mL) of the stock, wine,
thyme and bacon. Return chicken to pan. Bring to a simmer on stovetop; cover with lid and
bake in the oven 1 hour or until potatoes are tender.
3. Meanwhile, whisk together flour and remaining 1/4 cup (50 mL) stock in small mixing bowl.
Remove roaster from oven. Carefully remove lid. Set chicken aside in lid. Return pan with
vegetable mixture to stovetop; bring to a simmer over medium heat. Stir in flour mixture,
remaining 1 tsp (5 mL) salt and remaining 1/2 tsp (2 mL) black pepper. Simmer 5-6
minutes or until thickened. Serve chicken with sauce and vegetables.
Yield: 8 servings