Ingredients
Scale
- 1 whole chicken (about 3–4 pounds), cut into pieces
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 cup dry white wine
- 1 cup chicken broth
- 1 teaspoon dried thyme
Instructions
- Step 1: Season the chicken pieces with salt and pepper. Dredge the chicken in flour, shaking off the excess.
- Step 2: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Brown the chicken pieces on all sides. Remove the chicken and set aside.
- Step 3: Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Step 4: Pour in the white wine and scrape the bottom of the skillet to deglaze, loosening any browned bits. Let the wine reduce slightly, about 2 minutes.
- Step 5: Add the chicken broth and dried thyme to the skillet. Bring to a simmer.
- Step 6: Return the chicken pieces to the skillet. Cover and reduce heat to low. Simmer for 30-40 minutes, or until the chicken is cooked through and tender.
Notes
- Store leftover French Chicken in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over low heat, adding a splash of chicken broth if needed to prevent drying.
- Serve this classic dish with crusty bread or creamy mashed potatoes to soak up the delicious sauce.
- For richer flavor, use bone-in, skin-on chicken thighs and legs in addition to the breast pieces.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American