French Chicken

Name: French Chicken
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 6 chicken thighs, bone-in and skin-on, can use a combination of thighs and legs; salt, to taste; black pepper, to taste; 2 strips bacon, roughly chopped; 2 tablespoons olive oil, divided; 1 onion, diced; 4 cloves garlic, sliced; 1/2 (750-milliliter) bottle white wine, divided; 1 carrot, sliced; 3/4 cup heavy cream; parsley, optional, to taste, chopped, for garnish; French bread, optional, to taste, sliced, for serving

Chicken French Stove-Top

Time: 1 hour

Yield: 6 servings

About

A stroll along the banks of the Seine and a trip to the City of Lights might not be possible just yet, but your taste buds can whisk you off to Paris at a moment's notice. That's the beauty of this French Chicken. The chicken is juicy and succulent, with golden, crisp skin that will melt in your mouth. When it's dressed in a buttery, elegant white wine sauce, you might wonder why you even need to go to France at all. The delight of French Chicken is a trip around the world in itself!

Ingredients

6 chicken thighs, bone-in and skin-on, can use a combination of thighs and legs
salt, to taste
black pepper, to taste
2 strips bacon, roughly chopped
2 tablespoons olive oil, divided
1 onion, diced
4 cloves garlic, sliced
1/2 (750-milliliter) bottle white wine, divided
1 carrot, sliced
3/4 cup heavy cream
parsley, optional, to taste, chopped, for garnish
French bread, optional, to taste, sliced, for serving

Directions

Step 1 -Using paper towels, pat the chicken thighs dry.

Step 2 -Season the chicken thighs on all sides with the salt and the black pepper.

Step 3 -In a cast-iron skillet or Dutch oven over medium heat, add the bacon and cook, while stirring, until the bacon is crisp, about 7-10 minutes.

Step 4 -Transfer the bacon from the skillet to paper towels using a slotted spoon.

Step 5 -Add 1 tablespoon of the olive oil to the bacon drippings over medium heat and allow it to heat.

Step 6 -Add the chicken thighs to the hot oil-drippings mixture, skin-side down, and cook, turning them once, until the thighs are browned and crisp, about 4-5 minutes per side.

Step 7 -Transfer the chicken thighs to a plate.

Step 8 -Reduce the heat to medium-low.

Step 9 -Add the remaining olive oil and the onions to the skillet and cook, while stirring frequently, until the onions are translucent and softened, about 4-5 minutes.

Step 10 -Add the garlic slices to the hot oil and cook, while stirring, until fragrant, about 30 seconds.

Step 11 -Add 1-2 tablespoons of the white wine to the skillet and deglaze the pan by scraping the bottom with a wooden spoon to release the brown bits.

Step 12 -Add the chicken thighs, the carrots, and the remaining wine to the skillet, ensuring the wine comes up to the tops of the chicken thighs, but that they are not fully submerged. You may not need all of the remaining wine.

Step 13 -Cover the skillet with a lid and allow the chicken mixture to simmer for 35 minutes.

Step 14 -Add the heavy cream to the chicken mixture and stir to combine.

Step 15 -Season the chicken mixture with the salt and the pepper and stir to combine.

Step 16 -Increase the heat to medium-high.

Step 17 -Simmer the chicken mixture, while spooning the sauce over the chicken, until the chicken thighs reach an internal temperature of 165 degrees F, about 10 minutes.

Step 18 -Taste for seasoning and add the salt and the pepper, as needed.

Step 19 -Garnish with the parsley and serve with the French bread slices.

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