Ingredients
- Chicken pieces (bone-in, skin-on): 2.5-3 lbs
- All-purpose flour: 1/2 cup
- Olive oil: 2 tablespoons
- Butter: 2 tablespoons
- Onion (chopped): 1 medium
- Garlic (minced): 2 cloves
- Dry white wine (like Sauvignon Blanc): 1 cup
- Chicken broth: 1 cup
- Fresh thyme sprigs: 3-4
Instructions
- Step 1: Season the chicken pieces generously with salt and pepper. Dredge the chicken in flour, shaking off any excess.
- Step 2: Heat olive oil and butter in a large skillet or Dutch oven over medium-high heat. Brown the chicken in batches, about 3-4 minutes per side, until golden brown. 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 up any browned bits from the bottom of the pan. Simmer for a few minutes to reduce the wine slightly.
- Step 5: Add the chicken broth and thyme sprigs to the skillet. Return the chicken pieces to the skillet, ensuring they are mostly submerged in the liquid.
- Step 6: Bring to a simmer, then cover and reduce heat to low. Cook for 30-40 minutes, or until the chicken is cooked through and tender. Remove thyme sprigs before serving.
Notes
- Refrigerate leftover French chicken in an airtight container for up to 3 days.
- For best results, reheat gently in a skillet over low heat, adding a splash of chicken broth if needed to maintain moisture.
- Serve this comforting dish with crusty bread to soak up the delicious sauce.
- Don't overcrowd the pan when browning the chicken; this ensures a beautiful, even sear and better flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American