Chicken in White Wine with Potatoes

I know it seems as though every day is some National Day. And it is, but not every recipe is inspired by a National Day. Yeah, that revelation might come as a shock to my guys. They swear all we do is try new recipes inspired by National Days.

When I first put this recipe on our menu selection, I really didn’t give it much thought other than a new recipe to try. Who doesn’t like new recipes, right? But as I began preparing the ingredients and putting things together, I realized that this did remind me of a classic French dish in many ways. We have chicken, mushrooms, carrots, garlic, some form of onions and wine. Sound familiar? Try the bases of just about any Coq au Vin. Only this one is quick, as in under an hour, and utilizes a white wine rather than a red. So it is not as bold. That said, this is a nice, lighter yet oh so satisfying take on a classic. Perfect for a weeknight treat. The red potatoes are also a nice touch. Enjoy!

Chicken in White Wine with Small Potatoes
1 package Picnic Chicken
3 whole Shallots
1 cup Baby Carrots
2 Garlic Cloves
1 Celery Rib
8 oz Cremini Mushrooms
8 small Red Potatoes
3 springs Fresh Thyme
1/3 cup Flour
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
2 tablespoon Olive Oil
2 cups White Wine
1 tablespoon Butter
1 tablespoon Flour

Note: Picnic Pack of chicken contains bone-in chicken: 2 breasts, 2 thighs and 2 drumsticks. If prepackaged chicken is not available, simply use any combination.

Remove skins from the chicken pieces. Cut Breasts in half to create uniformed sizes. Set aside.

Peel and chop shallots, set aside. Peel and chop carrot, set aside. Peel and mince garlic, set aside. Clean and trim ends from the celery. Cut rib into pieces, set aside. Clean mushrooms, stem and slice, set aside. Scrub potato skins clean. Cut in half or quarters, depending upon size. Set aside. Strip thyme leaves from springs, set aside.

On a plate, stir together 1/3 cup flour, salt and pepper. Lightly coat both sides of each chicken piece with the flour mixture, shaking off excess.

Place a large, high-sided skillet over high heat. Warm the oil. Add the chicken pieces in batches and brown, turning once, about 2 minutes per side. Transfer the browned chicken to a plate, set aside.

Reduce heat to medium, add the shallots, carrot and celery. Sauté until softened, about 4 minutes. Gently stir in the mushrooms and sauté for about 2 minutes longer. Add the garlic and sprinkle with thyme. Increase heat to high, add in the wine and deglaze the pan, stirring to remove any browned bits from the bottom of the skillet.

Return the chicken to the pan, bring to a boil. Add potatoes, reduce heat to medium-low. Cover and simmer until the chicken is opaque through, the juices run clear and the potatoes are fork tender, about 30 minutes.

While the chicken simmers, place butter into a small bowl. With fingertips, work remaining tablespoon of flour into the soft butter to create a paste. Set aside.

Once the chicken is cooked, transfer pieces to a large serving platter. With a slotted spoon, remove potato-mushroom vegetable mixture from the skillet to a serving bowl.

Add the butter paste to the pan bit by bit, stirring to incorporate completely between additions. Bring to a boil over high heat, cook, stirring constantly, until sauce has thickened, about 5 minutes. Spoon sauce over the chicken and potatoes. Serve and enjoy with plenty of French Bread if desired.