Braising your dinner in a bottle of wine is a very French thing to do…so join me on an imaginary journey to the French countryside as our chicken dinner bubbles away in a bottle of chardonnay…
Wine Braised Chicken and Gravy is about as comforting as a dinner can be. The aroma that fills the kitchen while the gravy simmers is like a warm hug from your granny.
Why white wine instead of the traditional red? It’s lighter and allows for more of the flavors of the chicken and veggies to show up. It’s also the perfect base for the gravy that we whip up at the end, after the chicken is done braising.
Here are a few tips to keep in mind:
2 cups white or pearl onions
2 cups purple pearl onions
2 slices thick-cut bacon, chopped into large pieces
4 cups white mushrooms, quartered
1 teaspoon coconut oil
1 teaspoon olive oil
1½ pounds chicken thighs, bone-in, skin-on
1½ pounds chicken legs, bone-in, skin-on
2 carrots, peeled and diced
2 celery stalks, diced
½ cup yellow onion, diced
1 cup chicken broth
¼ cup brandy
1 (750mL) bottle chardonnay
1 tablespoon garlic, minced
1 bay leaf
½ teaspoon dried thyme
¼ cup coconut flour
¼ cup fresh parsely, minced (for garnish)
To peel the pearl onions: Bring 2 cups of water to boil. Trim the ends from the pearl onions and place in a medium sized bowl. Pour the boiling water over the pearl onions and soak for 2 minutes. Drain the water and squeeze the pearl onions out of their skins.
Preheat the oven to 325 degrees F. Place a Dutch oven (or an oven-proof, pot with lid) over medium heat. Add the bacon pieces and partially cook.
Increase the heat to medium-high, add the quartered mushrooms and pearl onions, stirring often until they are browned and the bacon becomes crispy, about 7 minutes. Transfer the contents of the Dutch oven to a plate, and set aside
Return the Dutch oven to medium-high heat. Add the coconut oil and olive oil. Brown half of the chicken pieces, skin side down, for about 5 minutes per side. Transfer the browned chicken to a plate and repeat with the remaining pieces; remove and set aside.
Reduce the heat to medium, add the carrots, celery and onion. Cook until softened, about 4 minutes. Deglaze the pan with the broth, brandy and tomato paste. Scrape the bits from the bottom of the pan. Simmer until the liquid is greatly reduced, about 8 minutes.
Add the chicken back to the pot and pour the wine over. Arrange the chicken so that it is fully submerged in the wine. Mix in the garlic, bay leaf and dried thyme. Cover the pot and bring to a simmer.
Transfer the pot to the preheated oven and braise for 60 minutes.
After braising, remove the chicken from the pot and cover with foil. Discard the bay leaf. Place the pot over medium-high heat, whisk in the coconut flour, and cook, stirring constantly, until greatly reduced and thickened. Plate the chicken with a generous serving of the gravy and a sprinkle of minced parsley. Enjoy!