Chicken with White Wine

This was our Easter meal. It was a nice day with lots of sunshine, which might mean you don’t want the oven on, but I often like to cook chicken in the oven on days like that. It feels summery because my mom used to do it. Normally I would roast potatoes with chicken and vegetables, but the oven was in use and I had a feeling mashed potatoes would work well for this. Well, they did. And adding the remainder of the creme fraiche to the mashed potatoes was an awesome idea. You know, if you need more awesome ideas in your life.

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With all of this sauce, how could you not want to soak it into mashed potatoes?

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It also turned K into a bit of a snob. Now he thinks mashed potatoes should always have creme fraiche instead of sour cream, or other mundane items. Oh well. It’s good to spoil him some. (Just don’t tell him I said that.)

Directions for Chicken with White Wine

  • 1.5 pounds chicken thighs
  • Salt and pepper
  • All-purpose seasoning
  • Butter and/or oil
  • 1 cup chopped onion
  • 5 carrots, chopped
  • 4 celery ribs, chopped
  • 1.5 cups white wine (I used Pinot Grigio)
  • 1.5 cups chicken stock
  • 1/2 teaspoon thyme
  • 2-3 sprigs fresh rosemary
  • 3 cups sliced mushrooms (a mix is great)
  • 1 Tablespoon minced garlic
  • 1/2 cup creme fraiche
  • 2 teaspoons lemon juice

In a bowl, mix together the chicken thighs, salt, pepper, and all-purpose seasoning.

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Preheat the oven to 300 degrees. In a large Dutch oven, heat some oil and brown the chicken on both sides. Set the chicken aside.

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Add the onion, carrots, and celery along with some salt, pepper, and all-purpose seasoning.

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Cook until the vegetables soften (about 5-10 minutes). Add the wine and simmer for 1 minute to scrape up the browned bits.

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Add the chicken stock, thyme, and rosemary.

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Bring to a boil, then add the chicken. Cover and braise in the oven for 30-40 minutes.

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With about 20 minutes left, begin cooking the mushrooms in a bit of butter (or oil) with the minced garlic. Add some seasoning to this as well (salt, pepper, all-purpose seasoning, or a mix).

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Cook until the mushrooms are browned. When the chicken is cooked through, remove the pot from the oven and bring back to the stove.

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Heat over medium heat and stir in the creme fraiche, mushrooms, and lemon juice.

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Directions for Chicken with White Wine (without pictures)

  • 1.5 pounds chicken thighs
  • Salt and pepper
  • All-purpose seasoning
  • Butter and/or oil
  • 1 cup chopped onion
  • 5 carrots, chopped
  • 4 celery ribs, chopped
  • 1.5 cups white wine (I used Pinot Grigio)
  • 1.5 cups chicken stock
  • 1/2 teaspoon thyme
  • 2-3 sprigs fresh rosemary
  • 3 cups sliced mushrooms (a mix is great)
  • 1 Tablespoon minced garlic
  • 1/2 cup creme fraiche
  • 2 teaspoons lemon juice

In a bowl, mix together the chicken thighs, salt, pepper, and all-purpose seasoning. Preheat the oven to 300 degrees. In a large Dutch oven, heat some oil and brown the chicken on both sides. Set the chicken aside.

Add the onion, carrots, and celery along with some salt, pepper, and all-purpose seasoning. Cook until the vegetables soften (about 5-10 minutes). Add the wine and simmer for 1 minute to scrape up the browned bits. Add the chicken stock, thyme, and rosemary. Bring to a boil, then add the chicken. Cover and braise in the oven for 30-40 minutes.

With about 20 minutes left, begin cooking the mushrooms in a bit of butter (or oil) with the minced garlic. Add some seasoning to this as well (salt, pepper, all-purpose seasoning, or a mix). Cook until the mushrooms are browned. When the chicken is cooked through, remove the pot from the oven and bring back to the stove. Heat over medium heat and stir in the creme fraiche, mushrooms, and lemon juice.

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