Chicken Avignon
This creamy, rich classic chicken dish from Avignon is complex in flavor yet surprisingly easy to prepare. A great meal all year round. Pair this dish with a luscious, fruit forward and well balanced white Côtes du Rhône or White Burgundy. Serves 4-6. Enjoy!
INGREDIENTS
8 skinless, boneless chicken thighs
¼ cup safflower oil
½ cup sliced onion
1 tablespoon brandy
1 tablespoon all-purpose flour or gluten-free flour
2 cups chicken stock
2 cups dry white wine, such as Sauvignon Blanc or White Burgundy
½ cup sliced carrots
1 cup mushrooms, halved
1 cup diced apple (skin on), such as Fuji, McIntosh or Granny Smith
1 cup crème frâiche or sour cream
PREPARATION
Season chicken thighs with salt and pepper.
Heat oil in a large skillet over medium-high heat.
Pan-fry chicken thighs for 3 to 4 minutes on each side.
Remove chicken and set aside on a plate lined with paper towels.
To the same skillet, add the onions, brandy, and a pinch each of salt and pepper.
Cook, stirring frequently, until onions become tender, about 4 to 5 minutes.
Slowly sprinkle flour over the onion mixture and stir to combine.
Stir in broth and 1 cup of the white wine. Stir in carrots.
Cover and simmer over low heat for 30 minutes, until the liquid is reduced and the carrots are tender.
Remove the lid and stir in the mushrooms and diced apples.
Bring to a boil and cook for 3 to 5 minutes.
Reduce heat and stir in crème fraîche or sour cream and remaining wine.
Return the chicken to the skillet and let cook on each side for 2 to 3 minutes.
Serve immediately with crusty french bread to soak up sauce or over pasta.
