Braised Chicken with Winter Vegetables

This is a one pot supper, adapted from a Mark Bittman recipe that will take the chill from a cold winter night. You’ll love the fork-tender chicken and savory vegetables that have been simmered in cream, white wine and tarragon. Delicious!


  • 2 Pads Unsalted Butter
  • 1 whole chicken , cut into pieces or one whole breast if you want just white meat
  • 2 Medium Onions , sliced or roughly chopped
  • 2 Carrots , roughly chopped
  • 2 Stalks Celery , roughly chopped
  • 2 Cloves Garlic , chopped
  • 3 Medium Potatoes , scrubbed and cut into large dice
  • 2 Sprigs Fresh tarragon or large pinch of dry tarragon, plus some thyme if you have it
  • 2 Cups Chicken stock or 1 cup white wine and 1 cup stock
  • 1 Cup Heavy Cream

prep / directions

Melt butter in a large pot or casserole over medium high heat. Sprinkle the chicken with salt and pepper and saute the pieces, turning until they are brown all over, about 10 minutes.
Remove to a separate plate, pour off the excess fat and then add all the vegetables and herbs to the pot. Cook over medium heat, stirring occasionally until vegetables are soft, 10-15 minutes. Stir in the stock and wine, then add the cream and stir to mix well.
Add back the chicken pieces to the pot and lower heat so the liquid just simmers slowly. Cover and cook for another 45 minutes until the chicken is cooked through and cuts with a fork. Remove the chicken to a separate plate and slice. Turn up the heat to reduce the sauce. Then spoon vegetables and sauce over the chicken slices on individual plates.
This dish goes especially well with rice and will warm everyone up on a chilly night.

Comments (2)

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Can we just use regular boneless/skinless chicken breasts for this dish? That would make it easier to cook.

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Yes, but you should cut your braising time down to about 30 minutes so the boneless chicken pieces aren't over cooked. Also keep the heat low so the dish just simmers slightly.

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