Classic French Chicken In White Wine Sauce

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By james peterson, from fine cooking #31. serve the chicken in wide soup bowls with egg noodles or rice, if you like, and the sauce spooned over all.

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Steps

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Melt the butter in a large skillet over medium heat.

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Season the chicken with salt and pepper and cook it in the skillet on the skin side to brown it and to render the fat from the skin , about 15 minutes.

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Turn the chicken over and cook on the bone side for about 5 minutes.

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Remove and reserve the chicken.

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Pour off all but 2 tbs of the fat from the skillet.

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Add the onion , carrot , celery , and prosciutto or ham and saut until the onion is browned and the vegetables are softened , 8 to 10 minutes.

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Add the wine and chicken stock to the skillet and stir to combine with vegetables.

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Put the chicken back into the skillet.

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Bring the liquid to a boil , reduce to a simmer , cover the skillet with a lid , and simmer the chicken in the sauce until cooked through , 20 to 25 minutes.

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Remove the chicken from the skillet , turn the heat to high and bring the liquid to a boil.

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Reduce the volume of liquid by half , about 5 minutes.

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Add the cream , stir to combine , and remove the skillet fr.

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Ingredients

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butter, roasting chickens, salt & freshly ground black pepper, onion, carrot, celery rib, prosciutto, dry white wine, chicken stock, heavy cream, fresh flat-leaf parsley