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1
In a large bowl, add the chicken, cover with wine, and set aside.
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2
Quarter the potatoes, leaving the skin-on.
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3
Place in a large pot, cover with water and bring up to a boil over medium heat.
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4
When the potatoes are cooked, drain and place in a medium bowl.
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5
Mash the potatoes, season with salt and set aside.
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6
In a small pot, combine apple and cream and reduce over medium heat 15 minutes.
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7
Drizzle EVOO in a large skillet over medium high heat, add the bacon and crisp 3-4 minutes.
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8
Remove to a plate.
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9
While bacon crisps, remove the chicken to a work surface, reserving the wine.
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10
Cut chicken into large bite-size pieces, season with salt and pepper, dredge in flour then brown in bacon drippings.
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11
While chicken browns chop vegetables.
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12
Remove the chicken to a plate, then add 2 tablespoons EVOO to the skillet, season the vegetables with salt and pepper and add bay leaf and thyme.
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13
Cover pan to sweat vegetables 5 minutes then remove lid, stir in 2 tablespoons flour, cook 1 minute then stir in wine, add chicken back to pan and simmer together to thicken and the chicken is cooked through, a couple of minutes more.
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14
To a food processor, add the apple-cream and brie, process until smooth and season with salt.
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15
Combine apple-brie mixture with the mashed potatoes.
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16
Serve chicken with wine over brie mashed potatoes.
