Chicken with sweet wine & garlic

Chicken with sweet wine & garlic

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(16 ratings)

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Cooking time

Prep: 30 mins Cook: 1 hr, 15 mins

Skill level

Moderately easy

Servings

Serves 4

Simple, delicious and very classically French, this creamy casserole makes an impressive dinner party dish

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
828
protein
51g
carbs
9g
fat
62g
saturates
22g
fibre
1g
sugar
4g
salt
0.81g

Ingredients

  • 2 tbsp seasoned flour
  • 1 free-range chicken, about 1½ kg/3lb 5oz, jointed into 8 pieces
  • 4-5 tbsp olive oil
  • 2 shallots, finely chopped
  • 200ml sweet wine, such as Sauternes
  • 300ml chicken stock (see how to make your own below)
  • sprig each of parsley, thyme and bay tied with string
  • 1 head garlic
  • 50g butter
  • 200g chestnut mushrooms
  • 3 rounded tbsp crème fraîche
  • a little lemon juice if needed

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Method

  1. Tip the flour into a large food bag. Add the chicken pieces, two at a time, and shake well to coat evenly. Heat 2 tbsp oil in a large pan, add a few pieces of chicken and fry on all sides until well browned. You’ll need to do this in batches and you may need a touch more oil or fat. Remove the pieces to a large saucepan or flameproof casserole.
  2. Add 1 tbsp oil to the pan, add the shallots and fry gently until softened, but not browned. Add the wine and allow to bubble until it is reduced a little. Add the stock, herb bundle and seasoning and bring to the boil. Pour over the chicken.
  3. Cover the pan tightly and simmer for 45 mins until the chicken is tender and the sauce thickened and reduced.
  4. Meanwhile, separate the garlic head into individual cloves and put in a small pan with water to cover. Bring to the boil, then cover and simmer for 20-25 mins until the garlic is tender. Drain and cool under running cold water. Peel the garlic.
  5. Heat half the butter and a splash of oil in a frying pan. Add the mushrooms and cook quickly over a moderate heat until just softened. Tip into a bowl. Wipe out the pan and add the remaining butter and a splash of oil. Add the garlic and fry gently, shaking the pan until lightly browned. Season lightly.
  6. Stir the mushrooms and crème fraîche into the chicken and bring to the boil. Simmer for 5 mins, then taste and add more seasoning and a little lemon juice if it needs it. Spoon the chicken and sauce onto a warm platter and scatter with garlic.

Recipe from Good Food magazine, March 2011

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Comments

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pieshop's picture

Absolutely delicious! I made this for the first time for a dinner party last night and clear plates all round and lots of compliments. Very easy too. I used about 10 shallots, instead of 2, and just halved them. I didn't have sweet wine so instead added brown sugar to the shallots and used dry white wine instead. Will def make again!!!!

farley88's picture
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Delicious!! I made doubled the quantities for the sauce and used chicken breast but it was aboslutely gorgeous and a real winner at my dinner party! Made it with green veg and goose fat roast potatoes - yummy!! Easy to do ahead of time but leave the creme fraiche out until you reheat it otherwise you will end up with skin on the top!

farley88's picture
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Delicious!! I made doubled the quantities for the sauce and used chicken breast but it was aboslutely gorgeous and a real winner at my dinner party! Made it with green veg and goose fat roast potatoes - yummy!! Easy to do ahead of time but leave the creme fraiche out until you reheat it otherwise you will end up with skin on the top!

cawpeanut's picture
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Lovely tasting recipe! As others thought the juices were a little thin so I thickened with a bit of corn flour and served with the chicken and then in a jug alongside. Beautiful and everyone at the dinner party loved it. Will def. make again.

vicbomba's picture
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Tasty but have tried alternative chicken recipes that have been more flavoursome.

zobo77's picture
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I just finished eating it and it was amazing!! I didn't have any chicken stock, so used a chicken and leek cup soup and like some others, I used garlic puree instead of garlic. I could eat it all night, the sauce was delicious and the chicken was really soft and tender. I think that is one of the best meals I've ever cooked!!

I served it with creamy mashed potato and some green beans and sweetcorn. :D

jessyb00p's picture
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I lovee this!!! I simpled it down doing nothing fancy with the garlic as i have garlic puree. Also used chopped up breasts, no flour and served with rice. I also added left over green veg I had. it worked so well and i will becooking this again.

greenlung's picture
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So fantastic, used the white wine that was in the house, def not a sweet one, put in mushrooms that I had fried the previous day, I reckon the chicken stock really adds to the dish. So proud of myself. Both I and the recipe deserve the 5 stars.

adrienne317's picture
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I made this today. I used left over cooked chicken which I added at the end. Very tasty served with baby new potatoes and green beans.

masterfox_86's picture
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Very tasty meal. Didn't use wine but white grape juice instead and added a little more lemon juice to compensate. Liked the creamyness of it and can easily stretch it to make enough for 2 nights meals.

ian_hur's picture
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I made this recipe at the weekend. The flavours are perfect, not too rich as creme fraiche prevents this rather than using sing;e/double cream. The sauce has the right viscosity also. I used chicken thighs however, boned, with the bones in the sauce for 45 minutes simmering and the thigh meat fried and kept out of the sauce to keep the nice crispy skin. I tried putting one thigh in after browning but the skin simply fell off during cooking and was slopping around in the sauce. The meat cooked in the sauce was much more tender so this is one advantage of not frying/grilling it.

Next time i think i will seperate the skin and make some crispy skin to put on the top like crackling to add another texture.

I served this with some citrus cavalo nero to cut through the creamy aspect of the dish with some sage and paprika cubed roasted potatoes. A very good recipe and hard to mess up.

pewter's picture
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It was nice but if using stock no more salt of any description is required.In fact maybe a touch of salt,water & creme fraiche only would have been better.

babs45920's picture
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Sorry, rated it twice. Guess I could have given it 10 stars if I would have had the chance ;o)

babs45920's picture
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This is divine! I made it yesterday, doubled the recipe without a problem. As the Sauterne is exceedingly expensive where I live, I substituted with an inexpensive Muscadet. Fantastic! The sauce was slightly thinner than I like, so I thickened it with a tablespoon of cornstarch (for a double recipe). Take your time to brown the chicken, it's worth the effort.
As I will be serving this tonight, I will serve the chicken, mushrooms and garlic separately from the gravy, as there is a lot. To add color, I will roast carrots and asparagus. Chocolate mousse and raspberry coulis for dessert.

angela67's picture
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oops, forgot to rate it

angela67's picture
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Very delicious. I didn't have any sweet wine so I used Marsala instead - it seemed to do the trick!

katvic's picture

very moorish will be making again I used chicken breasts

hanna136's picture
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I made this for dinner last night - complete winner! I also added 2 teaspoons of Dijon mustard which worked an absolute treat.

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