Recipe

Chicken In White Wine Sauce Recipe

	Ocergm / All my dishes 1 year, 1 month ago This recipe takes only an hour to complete but tastes like a friendlier version of the French classic. Prep:10m Cook:50m Servings:4	Ocergm
	quick and delicious chicken

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Ingredients

4 chicken thighs with bone and skin, trimmed of excess skin and fat

Poultry seasoning

2 Tbs.. of olive oil or canola oil

10 Cloves of garlic halved length wise

1 Cup of white wine

3/4 Cup of chicken broth

2 Sprigs of fresh rosemary

1/4 Lb. of mushrooms thinly sliced

3 Stalks of celery slice diagonally in 1/2 inch pieces

Salt and pepper to taste

Directions

Wash and pat dry trimmed thighs. Sprinkle and rub on generous portion of poultry seasoning. if you don't have poultry seasoning you can substitute salt, pepper, and thyme.

Heat oil over medium high heat in a heavy bottomed frying pan big enough to hold the 4 pieces of chicken and 2 Cups of liquid.

Cook chicken skin side down until it is golden brown. Do not turn over. About 5 minutes.

Reserve chicken to plate. Remove all but 2 Tbs. of oil from pan and add celery and garlic. Saute until soft and lightly browned. About 4 minutes.

Add wine and rosemary and simmer until liquid reduces about 1/2.

Add salt and pepper to taste

Add chicken broth and simmer for 1 Minute. Place chicken back in pan skin side up. Liquid should not cover chicken. Add mushrooms to liquid surrounding the chicken.

Simmer partly covered until chicken is done, 35 to 40 minutes. Chicken will be done when an instant read thermometer reads 165 degrees.

When done divide broth and vegetable mixture evenly among 4 large warmed shallow bowls.

Top each bowl with a piece of chicken skin side up over divided broth and vegetable mixture.

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