Country French Chicken
Transform your weeknight dinner with this comforting and flavorful Country French Chicken recipe! Tender, golden-seared chicken thighs are nestled among a medley of baby carrots and creamy baby potatoes, all simmered in a luscious sauce infused with white wine, aromatic herbs like rosemary and thyme, and a touch of heavy cream. This one-pan dish combines rustic French technique with the ease of modern cooking, making it a hearty and elegant meal for the whole family. Ready in just over an hour, this recipe pairs beautifully with crusty bread or a bed of fluffy rice to soak up every drop of the velvety sauce. Whether you’re hosting a cozy dinner party or craving a hearty homemade meal, this Country French Chicken is your ticket to culinary bliss!
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 0.5 cups all-purpose flour
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 cups baby carrots
- 2 cups baby potatoes, halved
- 1 teaspoons dried thyme
- 1 teaspoons dried rosemary
- 1 cups white wine
- 1.5 cups chicken broth
- 0.5 cups heavy cream
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
In a shallow dish, combine the flour, salt, and black pepper. Dredge each chicken thigh in the flour mixture, ensuring both sides are evenly coated. Shake off excess flour and set aside.
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs and sear them for 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
Add the diced onion to the skillet and sauté for 3-4 minutes until softened. Then add the minced garlic and cook for an additional 1 minute until fragrant.
Add the baby carrots, halved baby potatoes, thyme, and rosemary to the skillet. Stir to coat the vegetables in the aromatics and cook for 2-3 minutes.
Pour in the white wine and deglaze the skillet, scraping up any browned bits on the bottom. Allow the wine to simmer for 2-3 minutes to reduce slightly.
Add the chicken broth and stir to combine. Return the seared chicken thighs to the skillet, nestling them among the vegetables. Bring the mixture to a simmer.
Reduce the heat to low, cover the skillet, and cook for 30 minutes, stirring occasionally, until the chicken is tender and fully cooked, and the vegetables are fork-tender.
Stir in the heavy cream and cook uncovered for an additional 5 minutes, allowing the sauce to thicken slightly.
Taste the sauce and adjust the seasoning with additional salt and pepper if needed.
Garnish with chopped fresh parsley before serving, if desired. Serve hot with crusty bread or over a bed of rice for a complete meal.
Nutrition Facts
Calories |
2990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.7 g | 186% | |
| Saturated Fat | 49.0 g | 245% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 876 mg | 292% | |
| Sodium | 4439 mg | 193% | |
| Total Carbohydrate | 183.6 g | 67% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 27.3 g | ||
| Protein | 182.2 g | 364% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 362 mg | 28% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 5323 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
