Or in English, this chicken, “its so good”.
I know this may sound corny, but I love listening to French music when I cook. One of my favorite songs, although not so very French is “C’est si bon” sung by Eartha Kitt. Listening to this song always puts me in a good mood. I move around the kitchen with a little sway to my step.
It definitely fit the bill since I was cooking French food for my sorority sister. I was going back and forth trying to decide between making the traditional coq au vin (chicken in red wine)or a dish with white white. After looking at many websites, I decided that I would make with the classic french chicken in white wine sauce recipe I found at fine cooking.
The recipe wasn’t complicated, but it did require very organized timing and subsequent execution. However, I was excited by the dish because it combined quite a few of my favorite ingredients such as prosciutto and wine. More importantly, the chicken would be cooked in the sauce partially, which would make it very juicy and flavorful. To go with the chicken, I made Alton Brown’s creamy garlic potatoes and some steamed broccoli. We also had glasses of Riesling and some crusty bread to go with our meal. Here are my results:
The sauce is yellow because there is chicken stock, heavy cream, and wine in it. It may not look tasty, but that chicken was the bomb.com! The chicken, prosciutto, wine, chicken stock, and heavy cream combined together to make a lovely dish with a great depth of flavor. We stepped a way from the meal well satisfied. This recipe will be added to the recipe roladex pronto!
Here’s the recipe:
2 Tbs. butter
4-lb. chicken, cut into 6 pieces (or 3-1/2 to 4 lb. chicken pieces)
Salt and freshly ground black pepper
1 medium onion, finely chopped
1 medium carrot, finely chopped
1/2 rib celery, finely chopped
2 oz. prosciutto or country ham, finely chopped
3/4 cup dry white wine
3/4 cup homemade or low-salt canned chicken stock
3 Tbs. heavy cream (at room temperature)
Chopped fresh flat-leaf parsley
Melt the butter in a large skillet over medium heat. 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. Turn the chicken over and cook on the bone side for about 5 minutes. Remove and reserve the chicken.
Pour off all but 2 Tbs. of the fat from the pan. Add the onion, carrot, celery, and prosciutto or ham and sauté until the onion is browned and the vegetables are softened, 8 to 10 minutes. Add the wine and chicken stock to the pan and stir to combine with vegetables. Put the chicken back into the pan. 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.
Remove the chicken from the pan, turn the heat to high and bring the liquid to a boil. Reduce the volume of liquid by half, about 5 minutes (or 6 to 7 minutes if you want a thicker sauce). Add the cream, stir to combine, and remove the pan from the heat. Transfer the chicken to wide soup plates; taste and season the sauce with salt and pepper if necessary and spoon it over the chicken. Sprinkle with the chopped parsley.