Chicken with White Wine and Creme Fraiche Recipe

Name: Chicken with White Wine and Creme Fraiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; One 3 1/2-pound chicken, cut into 8 pieces; Kosher salt and freshly ground pepper; 1 cup chicken stock; 1 cup water; 1/2 cup dry white wine; 1 carrot, halved lengthwise; 1 celery rib, halved lengthwise; 1 leek, white and tender green parts only, quartered lengthwise; 1 medium onion, halved; 2 garlic cloves, halved; 2 bay leaves; 1 clove; 1/2 teaspoon whole peppercorns; 1/2 cup creme fraiche; 2 tablespoons unsalted butter

Servings: persons

2 tablespoons olive oil
One 3 1/2-pound chicken, cut into 8 pieces
Kosher salt and freshly ground pepper
1 cup chicken stock
1 cup water
1/2 cup dry white wine
1 carrot, halved lengthwise
1 celery rib, halved lengthwise
1 leek, white and tender green parts only, quartered lengthwise
1 medium onion, halved
2 garlic cloves, halved
2 bay leaves
1 clove
1/2 teaspoon whole peppercorns
1/2 cup creme fraiche
2 tablespoons unsalted butter

1
In a large skillet, heat 1 tablespoon of the olive oil.
2
Season the chicken pieces with salt and pepper and cook in a single layer over moderately high heat, skin side down, until the skin is golden and beginning to crisp, about 5 minutes.
3
Transfer the chicken to a plate.
4
Add the chicken stock, water and white wine to the skillet and cook over moderate heat, scraping up any browned bits from the bottom.
5
Add the carrot, celery, leek, onion, garlic, bay leaves, clove and peppercorns and bring to a simmer.
6
Return the chicken pieces to the skillet, skin side up.
7
Cover, reduce the heat to low and simmer until the chicken is cooked through, 20 minutes.
8
Transfer the chicken to a plate and cover loosely with foil.
9
Strain the cooking liquid into a small saucepan.
10
Bring to a boil, then simmer over moderately high heat until reduced to 2/3 cup, about 20 minutes.
11
Remove from the heat.
12
Whisk in the creme fraiche and butter and season with salt and pepper.
13
Keep warm.
14
In a medium skillet, heat the remaining 1 tablespoon of oil.
15
Add the chicken, skin side down; cook over moderately high heat until the skin is crisp, 2 minutes.
16
Transfer to plates, ladle the sauce on top and serve.

312

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons olive oil, One 3 1/2-pound chicken, cut into 8 pieces, Kosher salt and freshly ground pepper, 1 cup chicken stock, and more.

Yes, Chicken with White Wine and Creme Fraiche falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken with White Wine and Creme Fraiche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions