Ingredients
Scale
- Chicken: 3 to 3.5 lbs (about 1.4 – 1.6 kg) bone-in, skin-on chicken pieces (thighs and drumsticks work best for flavour and moisture)
- Fat for Searing:
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- Aromatics:
- 1 large yellow onion, chopped (about 1.5 cups)
- 4–6 cloves garlic, minced (use more if you love garlic!)
- 2 medium carrots, peeled and sliced into ½-inch rounds (about 1 cup)
- 2 stalks celery, sliced into ½-inch pieces (about 1 cup)
- Vegetables:
- 1.5 lbs (about 680g) baby potatoes (Yukon Gold or red), halved or quartered if large
- 8 oz (about 225g) cremini mushrooms, cleaned and halved or quartered if large
- Herbs and Seasoning:
- 1 tablespoon dried Herbes de Provence (or a mix of dried thyme, rosemary, marjoram)
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 ½ teaspoons kosher salt (divided, plus more to taste)
- 1 teaspoon black pepper (divided, plus more to taste)
- 2 tablespoons all-purpose flour (optional, for thickening the sauce slightly)
- Liquids:
- ½ cup (120ml) dry white wine (such as Sauvignon Blanc, Pinot Grigio, or unoaked Chardonnay)
- 2 cups (480ml) low-sodium chicken broth
- Flavor Enhancers:
- 1 tablespoon Dijon mustard
- Finishing Touches:
- ½ cup frozen peas (optional, added at the end)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Prepare the Chicken: Pat the chicken pieces thoroughly dry with paper towels. This is crucial for achieving crispy skin. Season generously on all sides with 1 teaspoon of kosher salt and ½ teaspoon of black pepper. Set aside. Drying the skin prevents steaming and promotes browning (the Maillard reaction), which is essential for flavour development.
- Sear the Chicken: Place a large Dutch oven or heavy-bottomed, oven-safe skillet over medium-high heat. Add the olive oil and butter. Once the butter has melted and the fat is shimmering (but not smoking), carefully place the chicken pieces skin-side down in the pot. Do not overcrowd the pan; sear in batches if necessary. Cook undisturbed for 5-7 minutes, or until the skin is deeply golden brown and crispy. Flip the chicken and sear the other side for another 3-4 minutes. The goal here isn’t to cook the chicken through, but to develop colour and flavour. Remove the seared chicken from the pot and set it aside on a plate.
- Sauté the Aromatics: Reduce the heat to medium. There should be about 2 tablespoons of rendered fat left in the pot; pour off any excess if needed, but leave the flavourful bits. Add the chopped onion, sliced carrots, and sliced celery to the pot. Sauté, stirring occasionally, for 5-7 minutes, or until the onions are softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn. Burnt garlic introduces a bitter taste, so keep a close eye on it.
- Cook the Mushrooms: Add the halved or quartered mushrooms to the pot. Cook, stirring occasionally, for about 5-6 minutes, until they release their liquid and start to brown nicely. Mushrooms add a wonderful umami depth to the dish.
- Deglaze with Wine: Pour the white wine into the pot. Bring it to a simmer, scraping the bottom of the pot with a wooden spoon to loosen all the browned bits (the fond). This is where a significant amount of flavour resides! Let the wine bubble and reduce by about half, which should take 2-3 minutes. This cooks off the harsh alcohol flavour, leaving behind the wine’s fruity acidity and complexity.
- Add Flour and Seasonings (Optional Thickening): If using flour, sprinkle it over the vegetables. Stir continuously for about 1 minute to cook out the raw flour taste. This creates a light roux that will help thicken the sauce later. Stir in the Dijon mustard, dried Herbes de Provence, the remaining ½ teaspoon salt, and ½ teaspoon black pepper.
- Combine Ingredients: Return the seared chicken pieces (and any accumulated juices from the plate) to the pot, nestling them amongst the vegetables. Add the halved baby potatoes, fresh thyme sprigs, and the bay leaf.
- Add Broth and Simmer: Pour the chicken broth over everything. The liquid should come about halfway up the chicken pieces, but not completely submerge them. Bring the mixture to a gentle simmer over medium heat.
- Braise (Oven or Stovetop):
- Oven Method (Recommended): Preheat your oven to 350°F (175°C). Once the pot is simmering on the stovetop, cover it tightly with its lid and transfer it to the preheated oven. Braise for 40-50 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C in the thickest part, avoiding bone) and the potatoes are fork-tender. The oven provides gentle, even heat, ideal for braising.
- Stovetop Method: If not using an oven, keep the pot on the stovetop. Reduce the heat to low, cover tightly, and let it simmer gently for 45-60 minutes, or until chicken is cooked through and potatoes are tender. Check occasionally to ensure it’s simmering gently and not boiling rapidly, adding a splash more broth if it looks too dry.
- Add Peas (Optional): If using, remove the pot from the oven or turn off the stovetop heat. Stir in the frozen peas. Cover the pot again and let it sit for 5 minutes. The residual heat will cook the peas perfectly without making them mushy.
- Rest and Finish: Remove the bay leaf and fresh thyme sprigs (the leaves will have mostly fallen off, which is fine). Taste the sauce and adjust seasoning with more salt and pepper if needed. Let the dish rest, covered, for 5-10 minutes before serving. Resting allows the juices in the chicken to redistribute, resulting in more tender, flavourful meat.
- Garnish and Serve: Sprinkle generously with fresh chopped parsley just before serving for a burst of colour and freshness. Serve hot, directly from the pot or plated individually.
Nutrition
- Serving Size: One Normal Portion
- Calories: 550-650