French White Wine Chicken
Donal Skehan
Donal Skehan
Recipe - Jetland
French White Wine Chicken
Prep Time10 Minutes
Servings4
Cook Time40 Minutes
Ingredients
1 tbsp olive oil for the chicken and 3 tbsp for the salad
8 bone-in, skin-on chicken thighs
150g pancetta pieces
1 large onion, peeled and chopped
3 garlic cloves, peeled and chopped and 1 garlic clove, grated for the salad
Small handful of fresh thyme sprigs
250ml white wine
250ml cream
Sea salt
Ground black pepper
Large handful flat leaf parsley, roughly chopped
1 tbsp white wine vinegar
1 tsp Dijon mustard
1 tsp honey
200g mixed leaves, washed and dried
Directions
INGREDIENTS
- 1 tbsp olive oil
- 8 bone-in, skin-on chicken thighs
- 150g pancetta pieces
- 1 large onion, peeled and chopped
- 3 garlic cloves, peeled and chopped
- Small handful of fresh thyme sprigs
- 250ml white wine
- 250ml cream
- Sea salt and freshly ground black pepper
- Large handful flat leaf parsley, roughly chopped
For the salad:
- 3 tbsp extra-virgin olive oil
- 1 tbsp white wine vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 garlic clove, grated
- 200g mixed leaves, washed and dried
DIRECTIONS
- Heat the oil in a large heavy based casserole pan over a medium high heat. Season the chicken thighs and place in the pan, brown on all sides until they are golden in colour. Remove and set aside on a plate.
- Reduce the heat slightly and add the pancetta and fry until just crisp. Add the garlic and onion, season with salt and pepper and fry until softened - about 5 minutes.
- Return the chicken to the pan along with the thyme and pour in the white wine and the cream. Bring to the boil and simmer over a low heat for 30–40 minutes or until the chicken is cooked all the way through and the sauce has thickened.
- For the salad, mix together the extra-virgin olive oil, vinegar, Dijon, honey, garlic and some seasoning until emulsified - you can do this in a jam jar and shake to combine to make it easy. Drizzle the dressing over the mixed leaves and toss to coat.
- Scatter the parsley over the chicken and serve it at the table alongside the dressed salad.
10 minutes
Prep Time
40 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Dunnes Stores Pure Olive Oil 250ml
€2.60€10.40/l
Dunnes Stores Oyster Cut Irish Chicken Thighs Bumper Pack 1600g
Buy 2 for €10
€5.49€3.43/kg
Dunnes Stores Pancetta Cubes 100g
€2.45€24.50/kg
Dunnes Stores My Family Favourites Onions 1kg
€1.19€1.19/kg
Dunnes Stores Fresh Spanish Garlic
€0.49
Dunnes Stores Irish Herb Thyme 20g
€1.00€0.05/g
Age restricted item
Dunnes Stores Simply Better Venezia Laudato Pinot Grigio 750mlONLY €10.39
€10.39€10.39/75cl
Dunnes Stores Fresh Cream 250ml
€1.39€5.56/l
Dunnes Stores Sea Salt Grinder 100g
€1.50€15.00/kg
Dunnes Stores Black Pepper Ground 35g
€1.00€0.03/g
Dunnes Stores Irish Herb Flatleaf Parsley 30g
€1.00€0.03/g
Don Carlos Finest Spanish White Wine Vinegar 500ml
€2.39€4.78/l
Bunalun Organic Dijon Mustard Smooth 200g
SAVE €0.40
€2.29 was €2.69€11.45/kg
Dunnes Stores My Family Favourites Clear Squeezy Honey 454g
€2.00€4.41/kg
Dunnes Stores Italian Style Salad Mix 170g
€1.00€5.88/kg
Recipe
INGREDIENTS
- 1 tbsp olive oil
- 8 bone-in, skin-on chicken thighs
- 150g pancetta pieces
- 1 large onion, peeled and chopped
- 3 garlic cloves, peeled and chopped
- Small handful of fresh thyme sprigs
- 250ml white wine
- 250ml cream
- Sea salt and freshly ground black pepper
- Large handful flat leaf parsley, roughly chopped
For the salad:
- 3 tbsp extra-virgin olive oil
- 1 tbsp white wine vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 garlic clove, grated
- 200g mixed leaves, washed and dried
DIRECTIONS
- Heat the oil in a large heavy based casserole pan over a medium high heat. Season the chicken thighs and place in the pan, brown on all sides until they are golden in colour. Remove and set aside on a plate.
- Reduce the heat slightly and add the pancetta and fry until just crisp. Add the garlic and onion, season with salt and pepper and fry until softened - about 5 minutes.
- Return the chicken to the pan along with the thyme and pour in the white wine and the cream. Bring to the boil and simmer over a low heat for 30–40 minutes or until the chicken is cooked all the way through and the sauce has thickened.
- For the salad, mix together the extra-virgin olive oil, vinegar, Dijon, honey, garlic and some seasoning until emulsified - you can do this in a jam jar and shake to combine to make it easy. Drizzle the dressing over the mixed leaves and toss to coat.
- Scatter the parsley over the chicken and serve it at the table alongside the dressed salad.