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Creamy White Wine Braised Chicken with Herbs and Pink Lady Apples Recipe

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4 from 224 reviews

This Creamy Chicken Braised in White Wine and Herbs with Pink Lady Apples is a comforting and flavorful dish that combines tender chicken pieces slowly cooked in a rich sauce of white wine, fresh herbs, and creamy crème fraîche. The addition of sweet and tart Pink Lady apples adds a delightful fruity contrast, making this a perfect elegant yet homely meal.

Ingredients

Chicken and Vegetables

  • 8 – 10 chicken pieces (thighs or thighs and legs), bone-in & skin on
  • Splash of olive oil
  • 2 onions or 4 medium shallots, chopped
  • 1 celery stalk, chopped
  • 3 cloves garlic, minced

Sauce

  • 2 Tbsp flour
  • 250 ml Laborie Chenin Blanc (white wine)
  • 200 ml chicken stock
  • 2 bay leaves
  • 3 sprigs of thyme
  • 1 ½ Tbsp finely chopped rosemary
  • ½ cup (125 ml) crème fraîche or thick/double cream
  • 2 Tbsp butter

Fruit and Garnish

  • 2 Pink Lady apples, cored and cut into 8 wedges, skin on
  • Chopped parsley, to serve (optional)

Instructions

  1. Prep the Chicken: Pat the chicken pieces dry with paper towels to ensure crispy skin. Season them lightly with salt and pepper.
  2. Sear the Chicken: Heat a splash of olive oil in a large skillet or heavy-based pan over medium-high heat. Add the chicken pieces, skin-side down, and cook until the skin is golden brown and crispy, about 6-8 minutes. Flip and cook the other side for 4-5 minutes. Remove chicken and set aside.
  3. Sauté Aromatics: In the same pan, add the chopped onions (or shallots), celery, and minced garlic. Cook over medium heat until softened and fragrant, about 5 minutes.
  4. Add Flour: Sprinkle the flour over the vegetables and stir well to coat, cooking for 1-2 minutes to remove the raw flour taste.
  5. Deglaze with Wine: Slowly pour in the Laborie Chenin Blanc white wine, stirring constantly to incorporate and loosen any browned bits from the pan. Allow the wine to reduce by half, about 5 minutes.
  6. Add Stock and Herbs: Pour in the chicken stock, add bay leaves, thyme sprigs, and rosemary. Stir to combine.
  7. Return Chicken and Apples: Nestle the seared chicken pieces back into the pan skin side up. Arrange the Pink Lady apple wedges around the chicken. Bring the liquid to a gentle simmer.
  8. Braise the Chicken: Cover the pan with a lid or foil and cook over low heat for 30-40 minutes, or until the chicken is cooked through and tender.
  9. Finish the Sauce: Remove the chicken and apples carefully onto a platter and keep warm. Take out bay leaves and thyme stems. Stir in the crème fraîche (or cream) and butter into the sauce, simmer gently for 2-3 minutes until rich and velvety.
  10. Serve: Pour the creamy sauce over the chicken and apples. Garnish with chopped parsley if desired. Serve hot with your choice of sides such as mashed potatoes or crusty bread.

Notes

  • You can substitute crème fraîche with thick double cream if preferred.
  • Bone-in, skin-on chicken thighs and legs retain moisture better and add flavor to the braise.
  • Pink Lady apples add a nice balance of sweetness and tartness to the savory dish but Granny Smith apples can be used as an alternative.
  • To make this dish gluten-free, substitute all-purpose flour with a gluten-free flour blend or cornstarch.
  • Ensure to simmer gently to avoid curdling the cream in the sauce.

Find it online: https://recipethrive.com/creamy-white-wine-braised-chicken-with-herbs-and-pink-lady-apples-recipe/