White wine braised chicken with carrots, broccoli, sauteed leeks, and bacon bits.
Happy November! How was your Halloween? Mike and I had tickets to see Joanna Newsom in Manchester which was a m a z i n g. Despite dodging eggs after the show as we raced through the streets of Manchester trying to catch the last train to Liverpool, it was a great night. It was actually a pretty funny situation – eggs were falling from the sky left and right. There must have been people in the building along the street dropping eggs on unsuspecting victims below. The second Mike realized what was going on he was off, pulling me along until we cleared the danger zone. Oh, Halloween.
Mischief behind us, we’ve made it through another month. I probably already said this, but I can’t believe it’s already November. Where is the time going? I’m already hearing Mariah Carey Christmas carols on the radio – insert Ned Stark ‘winter is coming’ meme here.
With the cooler weather and shorter days I’m after warm and comforting meals. Playing around with my Crispy Chicken in White Wine sauce, I ended up with this white wine braised chicken which reminds me of the traditional French dish coq au vin. More traditional coq au vin typically uses red wine (but I didn’t want to end up with purple chicken) and creamy mushrooms. The only thing that was missing from this meal was the fact that I didn’t already have a loaf of french bread ready made to dip into the white wine sauce in between bites of chicken. Even more excuse to make it again, I suppose.
What I love about this recipe is the fact that everything can be made mostly in one skillet with the exception of using one small frying pan towards the end. You start off searing the chicken on both sides before pushing the thighs to one side so that you can also fry your bacon until lightly golden. From that point you simply add your stock and white wine and allow the chicken to simmer and cook in the sauce before adding your vegetables. All you need the small pan for is to quickly saute your leeks before adding them to the main dish.
Don’t forget your crusty bread (gluten free, of course!).
- 1 tablespoon extra virgin olive oil
- 4-6 chicken thighs and/or drumsticks
- 8 slices (about 125 grams or a quarter pound) streaky bacon, chopped
- 2 fat cloves garlic , minced
- 1/2 cup (150 ml) white wine
- 1/2 cup (150 ml) chicken stock
- 1 cup (200 grams) small or chopped carrots
- 1 cup (200 grams) broccoli
- 1 tablespoon butter or oil
- 1 cup small leeks , sliced
- fresh or dried parsley for topping
- In a large, shallow frying pan or skillet (you need one with a fitted lid) heat your oil. Season your chicken with salt and pepper on both sides and then sear the chicken, skin side down in the hot oil. Leave the chicken for about 5 minutes to brown before flipping it over and searing the other side to brown.
- After your chicken has seared on both sides, push the chicken to one side of the pan and fry your chopped bacon for a few minutes until golden. Add the minced garlic. When the bacon is cooked, spread the chicken around the pan evenly again.
- Slowly pour in the chicken stock and the wine and stir briefly and bring to a simmer. Cover and let the stock and wine simmer for about 20 minutes. Add the carrots and broccoli and simmer for another 10 minutes.
- In a small frying pan melt your butter or heat your oil. Add your sliced leeks to the pan and fry for 2-3 minutes until the leeks soften. Once softened and slightly caramelized, add the leeks to the chicken. Stir them in and leave the chicken uncovered for about 5 minutes. Once the carrots and broccoli are tender and the chicken has an internal temperature of at least 160°F/71°C remove from heat, scatter with parsley and serve.