RCI-MT.004.0298.001
Country french chicken
Country french chicken from the Recidemia collection
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Pat the chicken breasts and thighs dry with paper towels, then season lightly with salt and pepper on all sides.
2
Heat a large nonstick skillet over medium-high heat and lightly coat with nonstick spray. Working in batches if necessary, sear the chicken until golden brown on both sides, approximately 3-4 minutes per side.
8 minutes
3
Remove the browned chicken from the skillet and set aside on a clean plate.
4
In the same skillet, add the sliced mushrooms, celery, carrot, and onion wedges. Sauté until the vegetables begin to soften, about 4-5 minutes.
5 minutes
5
Stir in the minced garlic and cook for 1 minute until fragrant.
6
Deglaze the pan by pouring in the dry white wine, scraping up any browned bits from the bottom with a wooden spoon.
7
Return the seared chicken to the skillet, arranging it among the vegetables. Add the bay leaf and sprinkle the dried thyme over the top.
8
Reduce heat to medium-low, cover the skillet, and simmer gently until the chicken is cooked through and tender, approximately 30-35 minutes.
32 minutes
9
Remove the bay leaf and discard. Taste the sauce and adjust seasoning with salt and pepper as needed.
10
Transfer the chicken and vegetables to a serving platter, pour the pan sauce over the top, and garnish with the snipped fresh parsley before serving.