Chicken La Maison


Everyone seems to have a version of this classic French dish. My version here is deliciously simple, as everything cooks in one pan. If possible, use an attractive braising pan or large skillet that you can bring right to the table. Serve with a crusty French bread, a green salad and a lush Pinot Noir for a divine weeknight dinner.
1 chicken, cut into serving pieces
Salt and freshly ground pepper
1 1/2 tablespoons paprika
2 tablespoons olive oil
8 small Yukon Gold potatoes, cut in half
2 medium onions, chopped
3 carrots, peeled and cut into chunks
1 tablespoon butter (optional)
1 tablespoon white flour
3/4 cup dry white wine
1 cup chicken broth
1 teaspoon herbs de Provence
1/4 cup chopped fresh parsley
1 Season chicken pieces with salt and pepper, then sprinkle generously with paprika. In a large braising pan (or heavy skillet with cover), heat oil. When hot, add chicken pieces in single layer and sauté until golden, turning once, 3 to 5 minutes per side. If your pan is not large enough to hold all the chicken at once, work in batches. Transfer chicken to plate.

2 Add onions and sauté until soft, about 5 minutes. If pan is becoming dry, you can add the optional butter or a bit more oil at this time. Add potatoes and carrots and sauté for 5 minutes.

3 Sprinkle flour over vegetables, stirring quickly to avoid clumping of flour. Turn heat to high and add wine, boiling for 1 minute. Add chicken broth, return to boil, then add chicken and any accumulated juices. Sprinkle herbs de Provence over chicken and vegetables.

4 Reduce heat to medium-low, cover pan, and simmer for 20-25 minutes, until vegetables are tender and chicken is thoroughly cooked. Sprinkle with a bit more paprika for color, if desired. Garnish with chopped parsley and serve.

servings  use metric
original recipe yield: 6 Servings
Notes See herbes de Provence.

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