Ingredients
- Chicken pieces (bone-in, skin-on): 2-2.5 lbs
- Olive oil: 2 tablespoons
- Onion (chopped): 1 medium
- Garlic (minced): 2 cloves
- Dry white wine: 1/2 cup
- Chicken broth: 1 cup
- Dried thyme: 1 teaspoon
- Fresh parsley (chopped): 2 tablespoons
Instructions
- Step 1: Pat the chicken pieces dry with paper towels. Season generously with salt and pepper.
- Step 2: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Brown the chicken pieces in batches, making sure not to overcrowd the pan. Remove chicken and set aside.
- Step 3: Add chopped onion to the skillet and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Step 4: Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let the wine reduce slightly, about 2 minutes.
- Step 5: Add chicken broth and dried thyme to the skillet. Bring to a simmer, then return the chicken pieces to the pan.
- Step 6: Cover the skillet and reduce heat to low. Simmer for 25-30 minutes, or until chicken is cooked through. Garnish with fresh parsley before serving.
Notes
- Content generation failed due to API limits. Please try again later. Original prompt:
- Write up to 4 concise, practical notes for a recipe called 'French Chicken'.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American