Chicken in wine sauce


60+ min


  4 bone-in chicken tights
  2 bone-in chicken breast halves, skinned and halved
  0,5 tsp salt
  0,5 tsp pepper
  2 tsp vegetable oil
  1 cup chopped onion
  0,5 cup sliced carrots
  0,5 cup sliced celery
  1 tsp fresh garlic, minced
  2 cups dry white wine
  1 cup chicken stock
  2 tbsp flour
  3 tbsp fresh tarragon, chopped
  2 tbsp fresh parsley, chopped
  1 tbsp mustard
  1 bay feaf
  1 tbsp butter
  2 cups cherry tomatoes
  2 smoked bacon slices, cooked and crumbled


  Preheat the oven to 325 degrees.
  Heat a non-stick oven-safe pan, add oil. Sprinkle the chicken with half of the salt and pepper. Add to the pan flesh side down and cook for 4 minutes or until browned. Set aside.
  Add onion, carrots, celery and garlic to the pan. Cook for 6 minutes, stirring occasionally. Add wine, cook for 2 minutes, stirring to scrape the brown bits off the pan. Mix stock and flour in a bowl until smooth, add to the pan. Stir in tarragon, half the parsley, mustard and bay leaf.
  Return the chicken to the pan, bring to boil. Cover and bake for 45 minutes or until the chicken is very tender.
  Remove the pan from oven. REmove the chicken from the pan, top with 1/4 cup cooking liquid, keep warm. Bring the pan to coil an d cook until the mixture is reduced to 3 cups. Whisk in butter, remaining salt and pepper, discard the bay leaf.
  Preheat the broiler to high. Arrange tomatoes in a single layer on a cookie sheet, lightly coat with cooking spray and broil for 6 minutes or until blistered. Sprinkle the chicken with tomatoes, crumbled bacon and remaining 1 tbsp parsley. Serve with wine sauce.