Chicken thighs braised in white wine
Rated 5.0 stars by 1 users
Servings
4
Cook Time
2 hours 20 minutes
Difficulty Level
Beginner
Ingredients
- 150g carrots
- 100g celery
- 200g baby onions
- 80g smoked bacon
- 8 chicken thighs, bone-in, skin-on
- 2 cloves garlic, peeled and sliced
- 500g dry white wine
- 100g double cream
- 1 Tbsp tarragon
- 20g Dijon mustard
- 1 tsp Sherry vinegar
- flat leaf parsley, to garnish
Directions
- Peel the carrots and roughly slice at an angle. Slice the celery and peel the baby onions. Preheat the BBQ and char-grill the carrots, onions, celery and bacon. Remove and set aside.
- Place the chicken thighs on the BBQ, and partially grill (it is not necessary to cook the chicken through completely at this stage).
- Combine the above ingredients along with the chicken, garlic and white wine in a pot and braise for approximately 1 – 1.5 hours. Drain the vegetables, chicken and bacon and set aside, reserving the stock. Place the stock back on the heat, adding the cream and reducing by half.
- Finish with the tarragon, Dijon mustard and Sherry vinegar. Return the chicken, vegetables and bacon to the creamy stock and warm through gently.