french chicken

Take a peek into my pot. Beautiful golden brown chicken braised in white wine, nestled between eye catching olives, plump cherry tomatoes, oh-so French shallots, tangy capers and plenty of garlic and herbs. Life can&#x27;t be more beautiful!

Chicken Provençal (Poulet à la Provençal)

4-5 bone in, skin on chicken thighs

8-9 large garlic cloves, sliced

flour, divided

chicken stock

white wine

olive oil

oz red cherry tomatoes

green olives

jumbo black olives

capers

9-10 sprigs of thyme, chopped

Tbsp parsley, chopped for garnish

Preheat the oven to 400°F.

Season chicken thighs with salt and pepper, then...

Season chicken thighs with salt and pepper, then dredge them lightly in flour.

Heat olive oil in a dutch oven or...

Heat olive oil in a dutch oven or braiser over medium high heat. Place the chicken skin side down and cook undisturbed for 4-5 minutes, until golden brown. Flip and cook for another 2-3 minutes. Remove to a plate and set aside.

Add more oil if needed. Stir in shallots,...

Add more oil if needed. Stir in shallots, garlic and 1 Tbsp flour and sauté for a minute. Add half of the chopped rosemary and thyme. Give it a stir.

Add in wine and chicken stock, scraping the...

Add in wine and chicken stock, scraping the brown bits on the bottom into the sauce.

Place the chicken thighs back in the sauce...

Place the chicken thighs back in the sauce along with olives, capers, cherry tomatoes and the rest of the chopped thyme and rosemary. Cover the pot with a lid and bake it in the preheated oven for about an hour.

Garnish it with parsley and serve with fresh...

Garnish it with parsley and serve with fresh crusty bread.

This French chicken dish stars plump juicy grapes and a rich white wine and thyme sauce.

Chicken Veronique

chicken breast

garlic clove, thinly sliced

milliliters (1/4 cup) dry white wine

crimson seedless grapes,

milliliters (1/2 cup) Massel chicken style liquid stock

thyme

milliliters (1/4 cup) thickened cream

Crusty bread, to serve

Crimson seedless grapes

A delicious one-pan dinner made of chicken cooked in a creamy, white wine sauce.&nbsp;

Chicken in White Wine Sauce

chicken, skin-on bone-in (any type of cut)

bacon, roughly chopped

onion, diced

garlic,

carrot, sliced

heavy cream, (180 ml)

salt

pepper

parsley,

tbsp olive oil, (30 ml)

French bread, to serve with

Pat dry the chicken pieces, then salt and...

Pat dry the chicken pieces, then salt and pepper both sides of each piece of chicken. 

To a cast iron pan (or a dutch...

To a cast iron pan (or a dutch oven), add the chopped bacon. Cook until over medium heat until the bacon is crisp. Remove the bacon from the pan using a slotted spoon.

Add a tablespoon of olive oil to the...

Add a tablespoon of olive oil to the pan. Add the chicken to the pan, skin-side down first, cooking each side for about 4-5 minutes over medium heat or until the chicken is nicely browned and crisp. Remove the chicken from the pan. 

Add another tablespoon of oil to the pan...

Add another tablespoon of oil to the pan along with the diced onion. Sauté over medium-low heat for a few minutes, until the onion is translucent and softened. Add the garlic slices and sauté for another 30 seconds. Pour in a splash of white wine (about 1 heaping tablespoon) so that you can deglaze the pan, using a wooden spoon to scrape up any bacon bits stuck to the pan. 

Add the chicken back into the pan, along...

Add the chicken back into the pan, along with the sliced carrots, and about half a bottle of white wine. The wine should reach just up to the tops of the chicken pieces, but the chicken should not be fully submerged to the point that you can't see the top of the chicken. Place a lid on the pan and cook over medium-low heat for 35 minutes. 

Remove the lid from the pan and stir...

Remove the lid from the pan and stir in the cream. Add a pinch of salt and pepper, then give the mixture a stir. Raise the heat to medium-high and let the mixture simmer and bubble away for another 10 minutes. Spoon the sauce over the chicken a couple of times as the sauce simmers for those 10 minutes. Taste test the sauce for salt, and add more if needed.

Garnish the dish with fresh chopped parsley and...

Garnish the dish with fresh chopped parsley and serve with a side of crusty French bread. 

This Coq Au Vin Blanc will be your newest dinnertime favorite. Crispy, succulent chicken braised in a richly-flavored creamy white wine sauce with mushrooms and bacon. This French chicken recipe comes together in under 1 hour. It's so unforgettably delicious, and don't forget the crusty bread to sop up the sauce!

Coq Au Vin Blanc (Chicken In White Wine)

bone-in/skin-on chicken thighs, excess skin trimmed

kosher salt & black pepper,

garlic powder

smoked paprika

thick-cut bacon, chopped into 1/2-inch pieces

unsalted butter

yellow onion, chopped

shiitake mushrooms, sliced- (or mushroom variety of choice!)

worcestershire sauce

dijon mustard

dry white wine,

bay leaves

heavy whipping cream

parmesan cheese

parsley

Preheat &amp; season chicken

. Position a rack in the middle of the oven and then preheat the oven to 350°F. Pat the chicken dry with paper towels. In a small bowl, combine the salt/pepper- to taste, garlic powder, dried thyme, and smoked paprika- stir the spices well to combine. Season the chicken with the spice blend and then use your hands (fitted with disposable gloves, if desired) to massage the spices into the chicken, coating all surfaces. Then set aside.

Crisp the bacon

. Add the chopped bacon into a large, oven-safe skillet/braiser (about 11-12 inches) over medium-high heat. Cook the bacon, stirring often, until crisp. Then use a slotted utensil to remove the bacon and set aside on a paper towel-lined plate- leaving the rendered bacon drippings in skillet.

Sear chicken

. Place the chicken into the skillet, skin-side down. Let the chicken sear, undisturbed, until the chicken achieves a deep, golden sear on the skin, about 2-3 minutes. Then flip the chicken to sear on the other side, about 1-2 minutes. Note: the chicken will not be fully cooked through at this stage. Set the seared chicken aside onto a clean plate.

Sauté

. Reduce the heat to medium and add the butter into the skillet. Once melted through, add the onions. Sauté the onion, stirring every so often, until softened, about 2-3 minutes. Then add the mushrooms, stirring and cooking along with the onion until lightly golden brown, about 2-3 minutes. Add the garlic and continue cooking for another 1-2 minutes until nice and fragrant. 

Add flavors &amp; simmer

. Create a small well in the center of the skillet and add the worcestershire and dijon mustard, and stir well to combine with the onion mixture. Add the white wine and bay leaves, and use a wooden utensil to stir the wine into the skillet, scraping up any bits collected along the bottom. Bring the skillet to a simmer for 5 minutes.

Finish sauce &amp; add chicken

. Stir in the cream and parmesan cheese. Sprinkle the reserved bacon pieces into the skillet and return the seared chicken back into the pan along with any residual juices that have collected. Then remove from stovetop heat.

Braise chicken

. Place the skillet into the oven, uncovered, to cook for 25-30 minutes- cooking until the chicken registers 165°F when checked with an internal thermometer for doneness. 

Serve

. Remove the skillet from the oven, discard the bay leaves, and garnish dish with chopped parsley. Spoon some sauce over the chicken and serve this coq au vin blanc as-is or pair with your favorite sides like mashed potatoes + crusty bread, if desired. Enjoy!

OMG so delicious!

Just made this tonight with some minor tweaks due to the ingredients I had at home but I can see this meal being a staple at home.  I love one pan meals!

Made this Friday night and it was a hit with hubby and my toddler! Quick easy with a big flavor pay off. Def will be making again! 

I haven't made this in years but seeing your recipe brings it all back. It sounds just like what I made back then! We had this for Christmas eve one year with scalloped potatoes. Or was it new years? A birthday? Well anyway, we loved it.  Thank you for sharing. I just discovered your site today and am having more fun then I should while I should be working ;) Keep up the good work!

This recipe is amazing! I'm making it tonight for the 2nd time, this time with chicken legs cuz it's what I had in the freezer. It was sooo good the 1st time I couldn't wait to make it again!

Absolutely delicious. I keep referring to this site when I'm menu planning for the week but can't think of what to make and I've never been disappointed. Most recipes instantly get added to the rotation and this one certainly will. I usually have one or two tweaks that I like to make to internet recipes but honestly, these are always good to go. I usually judge a recipe by how much garlic the author is willing to tell you to put in there and Quin gets it. I do usually add a couple more cloves because I might actually have a legit problem but it's probably not actually necessary.

Top 4 french chicken recipes from across the web

The most viewed french chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chicken Provençal (Poulet à la Prov...

Chicken Veronique

Chicken in White Wine Sauce

Coq Au Vin Blanc (Chicken In White ...

Top 4 french chicken recipes from across the web

The most viewed french chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Provençal (Poulet à la Prov...

Chicken Veronique

Chicken in White Wine Sauce

Coq Au Vin Blanc (Chicken In White ...

The most viewed french chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine