There’s something magical about a one-pan dish that is not only delicious but also simplifies the cooking process, leaving you with less cleanup afterwards. This creamy chicken braised in white wine and herbs, complemented by the sweetness of Pink Lady apples, is a perfect example of such a dish. It’s a meal that feels luxurious and hearty, yet easy enough to prepare for a weeknight dinner.
I made this dish for Laborie and to pair it with their 2023 Chenin Blanc. This lively and fresh Chenin Blanc shows prominent flavours of pear, tropical fruit and litchi with underlying hints of oak. On the palate, the wine is concentrated and round with flavours of guava and hints of citrus. It was perfect to braise the chicken in too, and I’m a firm believer in cooking with the wine that you drink.
Preparing the Chicken
Preheat the oven: To begin, preheat your oven to 180°C (350°F). While the oven is warming up, heat a large, lidded casserole dish or a non-stick frying pan over medium-high heat. Add a good splash of olive oil to the pan.
Season the chicken: Next, season the chicken thighs generously with salt and pepper on both sides. Carefully place the chicken in the hot pan, skin side down, and brown them until they are golden on both sides. This should take about 8 to 10 minutes. Once done, remove the chicken from the pan and set it aside.
Building the Flavour Base
Cook the bacon: In the same pan, add the chopped bacon and cook until the fat starts to render, but make sure not to brown it—about 3 minutes.
Add vegetables: Then, add the chopped onions and celery, sautéing until they become translucent, which should take around 5 minutes.
Add garlic and flour: Add the minced garlic to the pan, cooking it briefly for about 30 seconds, stirring continuously to prevent it from burning. Sprinkle the flour over the mixture, cooking it for a minute until it’s fully absorbed.
Incorporating the Liquids and Herbs
Deglaze with wine: Pour the white wine into the pan and bring it to a rapid bubble, deglazing the pan by scraping up any bits stuck to the bottom.
Add stock and herbs: Stir in the chicken stock, rosemary, thyme, and bay leaves. Allow this mixture to cook for a few minutes until it reduces by about a third, concentrating the flavours.
Braising the chicken
Return the chicken to the pan: Place the browned chicken thighs back into the pan, along with any juices that may have been collected. Cover the pan with a lid and transfer it to the preheated oven. Roast the chicken for 35 minutes.
Finish the sauce: After 35 minutes, remove the pan from the oven and take off the lid. Carefully remove the chicken and set it aside. Place the pan back on the stovetop and stir the crème fraîche or sour cream into the sauce, bringing it to a brief bubble.
Final bake: Return the chicken pieces to the pan, skin side up, and place the casserole back in the oven with the lid off. Allow it to bake for an additional 10-15 minutes until the chicken is golden brown.
Preparing the Pink Lady Apples
Caramelize the apples: While the chicken is finishing in the oven, heat a non-stick pan over medium heat and melt the butter. Gently fry the apple slices until they are golden on each side.
Serving the Dish
Garnish and serve: Once the chicken is done, remove the casserole from the oven and top the chicken with the caramelized apple slices. Sprinkle with chopped parsley if desired. Serve the creamy chicken with crusty bread, rice, or mashed potatoes, perfect for mopping up the delicious sauce.
Tips and Tricks
- Chicken: Use chicken thicks on the bone or you can cut up a whole bird and use all the pieces.
- Apple selection: Pink Lady apples add the right amount of sweetness whilst still maintaining texture.
- Make ahead: The dish can be prepared in advance up to the final bake. Just reheat and finish in the oven before serving.
- Substitutions: For a non-alcoholic version, substitute the wine with chicken or vegetable broth. I used Crème Fraiche in this dish but sour cream or regular cream will work just as well.
- Serving suggestions: Serve with a loaf of crusty baguette or bread, mashed potato, rice, green beans or other green of your choice.
Try a few of my delicious chicken recipes.
Recipe serves 4: adapted from my Chicken Normandy recipe
- 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
- 200 grams of streaky bacon chopped
- 2 Tbsp flour
- 250 ml Laborie Chenin Blanc
- 200 ml chicken stock
- 2 bay leaves
- 3 sprigs of thyme
- 1 ½ Tbsp finely chopped rosemary
- ½ cup or 125ml crème fraiche or thick/ double cream
- 2 Tbsp butter
- 2 Pink Lady apples cored and cut into 8 wedges skin on
- Chopped parsley to serve optional
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Pre-heat the oven to 180C/350F
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Heat a large, lidded casserole dish or non-stick frying pan and add a good splash of olive oil.
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Season the chicken well with salt, and pepper on both sides, and brown in the pan, skin side down until golden on both sides. About 8 – 10 minutes. Remove and set aside.
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In the same pan, add the bacon and cook until the fat has started to render but is not brown—about 3 minutes.
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Add the chopped onions and celery and sauté until translucent. About 5 minutes.
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Add the garlic and cook briefly for about 30 seconds stirring to make sure it doesn’t burn).
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Sprinkle over the flour and cook for a minute until absorbed. Add the wine and bring this to a rapid bubble.
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Add the stock, rosemary, thyme, and bay leaves and cook this for a few minutes until reduced by about a third.
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Add the chicken back into the pan with any juices, put on the lid and roast in the oven for 35 minutes.
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Remove the dish from the oven and take off the lid. Spoon out the chicken and set it aside.
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With the casserole dish back on the stovetop, stir the crème fraiche/sour cream through the sauce and bring it to a bubble briefly. Place the chicken pieces back in the sauce with the skin side up.
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Return the casserole to the oven with the lid off for a further 10-15 minutes until golden brown.
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Whilst the chicken is finishing off in the oven, heat a non-stick pan and melt the butter. Gently fry the apple slices until golden on each side.
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Serve the casserole with the caramelised apple slices scattered on top with chopped parsley (optional)
Any leftovers can be stored in the fridge and reheated.
*This. post is proudly sponsored by Laborie Wine.
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