By Chef Mary Lawton Johnson, CEPC, CCC
This is a classic culinary school recipe that utilizes fresh vegetables and protein, chicken. Your family will think you have slaved over the stove for hours.
1 3lb chicken or chicken cut up into pieces
2 oz. of vegetable oil
1 sweet vidalia onion, medium dice
4 stalks of celery, cleaned, medium dice
2 large carrot, medium dice
3 garlic cloves, minced
1 cup of sharp crisp white wine
2 cups of chicken brodo
A basic sachet 4 sprigs of each (thyme, bay leaf, parsley stems, peppercorns) in cheese cloth
2 tablespoons of Arrow Cornstarch and 1 teaspoons of cold water, as needed (cornstarch slurry)
1 tablespoon of Sea Salt and of White pepper as needed
½ cup of parsley
Rinse and clean chicken and cut up into 1/8ths
Season chicken with salt and pepper. Heat oil in braising pan and sear chicken on all sides
Remove chicken and set aside
Drain excess fat and sweat (sauté) garlic and vegetables in same pan.
Deglaze pan with white wine and reduce by half.
Add chicken stock and sachet of aromatics, bring to a simmer and add chicken.
Cover and place in a 350 degree oven for 30 minutes or until done.
Remove chicken and keep warm. Return sauce to stovetop and adjust consistency with cornstarch slurry. Season to taste.
Add chicken back to sauce, garnish with parsley and serve
Chef Mary Beth is a Certified Executive Pastry Chef and Certified Chef de Cuisine. She is a member of the ACF, WACS, IACP and The James Beard Foundation
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