Creamy Chicken Braised in White Wine, Herbs with Pink Lady Apples

Name: Creamy Chicken Braised in White Wine, Herbs with Pink Lady Apples
Prep time: 15 min
Cook time: 1 h
Yield: 4 serving
Ingredients: 8 – 10 chicken pieces thighs; splash of olive oil; 2 onions or 4 medium shallots chopped; 1 celery stalk chopped; 3 cloves garlic minced; 200 grams of streaky bacon chopped; 2 Tbsp flour; 250 ml Laborie Chenin Blanc; 200 ml chicken stock; 2 bay leaves; 3 sprigs of thyme; 1 ½ Tbsp finely chopped rosemary; ½ cup or 125ml crème fraiche or thick/ double cream; 2 Tbsp butter; 2 Pink Lady apples cored and cut into 8 wedges; Chopped parsley to serve optional

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr
Servings
4
Course
Dinner
Cuisine
French

Creamy Chicken Braised in White Wine, Herbs with Pink Lady Apples

Iris Warren

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A delicious one-pan creamy chicken braised in white wine, herbs with Pink Lady apples

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Ingredients

Servings

8 – 10 chicken pieces thighs or thighs and legs, bone-in & skin on
splash of olive oil
2 onions or 4 medium shallots chopped
1 celery stalk chopped
3 cloves garlic minced
200 grams of streaky bacon chopped
2 Tbsp flour
250 ml Laborie Chenin Blanc
200 ml chicken stock
2 bay leaves
3 sprigs of thyme
1 ½ Tbsp finely chopped rosemary
½ cup or 125ml crème fraiche or thick/ double cream
2 Tbsp butter
2 Pink Lady apples cored and cut into 8 wedges skin on
Chopped parsley to serve optional

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Instructions

Pre-heat the oven to 180C/350F
Heat a large, lidded casserole dish or non-stick frying pan and add a good splash of olive oil.
Season the chicken well with salt, and pepper on both sides, and brown in the pan, skin side down until golden on both sides. About 8 – 10 minutes. Remove and set aside.
In the same pan, add the bacon and cook until the fat has started to render but is not brown—about 3 minutes.
Add the chopped onions and celery and sauté until translucent. About 5 minutes.
Add the garlic and cook briefly for about 30 seconds stirring to make sure it doesn’t burn).
Sprinkle over the flour and cook for a minute until absorbed. Add the wine and bring this to a rapid bubble.
Add the stock, rosemary, thyme, and bay leaves and cook this for a few minutes until reduced by about a third.
Add the chicken back into the pan with any juices, put on the lid and roast in the oven for 35 minutes.
Remove the dish from the oven and take off the lid. Spoon out the chicken and set it aside.
With the casserole dish back on the stovetop, stir the crème fraiche/sour cream through the sauce and bring it to a bubble briefly. Place the chicken pieces back in the sauce with the skin side up.
Return the casserole to the oven with the lid off for a further 10-15 minutes until golden brown.
Whilst the chicken is finishing off in the oven, heat a non-stick pan and melt the butter. Gently fry the apple slices until golden on each side.
Serve the casserole with the caramelised apple slices scattered on top with chopped parsley (optional)