Quand le vin est tiré, il faut le boire.
What’s even better than butter and cake? Wine!
Well, I thought that I could successfully pull off a complete dinner assignment, but hey I concentrated on freezing butter beans, those precious things, instead of fresh peas, so here I am, no peas, and just who forgot the carrots as well as rotten garlic today?
Enter improv for Jacques French Chicken Jardinière and of his listed additions, I had, potatoes, mushrooms, and shallots to work with as well as fresh herbs, little else is needed for my changes, but I drifted off into Delish’s and made just 1/2 of the chicken…link below
Serves 2-3 people with plenty of gravy
1/2 cut-up chicken
2 tablespoons unsalted butter to sauté chicken in
1-2 tablespoon EVOO
4 ounces cremini mushrooms, halved
3 shallots, diced
2 stalks celery, diced
fresh them sprigs 2-3
a sprig of fresh rosemary
2 small fresh bay leaves
3 good squeezes of garlic paste about 3 teaspoons
3 tablespoons all-purpose flour
1 1/2 cups dry white wine
1 3/4 cups chicken stock, you might need another 1/2 cup stock if you want a thinner gravy
1 pound baby gold potatoes, halved
1/4 cup heavy cream
Salt & pepper
- Preheat oven to 325 degrees F.
- Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper.
- Melt butter in a large skillet over medium heat. Working in batches, add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
- Add mushrooms, shallots, and celery, and cook, stirring occasionally until mushrooms are tender and browned about 5-7 minutes; season with salt and pepper, to taste.
- Stir in garlic until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- Stir in wine, scraping any browned bits from the bottom of the skillet. Stir in chicken stock, thyme, rosemary, bay leaf, and potatoes. Return chicken to the skillet.
- Place into oven and bake until potatoes are tender and chicken has completely cooked through, reaching an internal temperature of 175 degrees F, about 40-45 minutes.
- Stir in heavy cream; season with salt and pepper, to taste.
- Serve immediately
Link copy and paste…