Jackie Kennedys Chicken In White Wine Recipes

Steps:

• Melt butter in a dutch oven, add bacon, onions, carrots, garlic, and shallots.
• Brown lightly.
• Remove veggies to a separate plate with a slotted spoon, and brown the chicken in the remaining juices.
• Remove the chicken to a separate plate, add the wine and seasonings, and stir to incorporate all the little brown bits in the pan.
• Put the chicken back in, turn to low, and simmer for 40 minutes with lid OFF.
• Lightly saute mushrooms to get rid of the moisture.
• Drain.
• Remove chicken from pan, whisk in flour until sauce is thickened and bubbly.
• For the last 10 minutes of the chicken cooking, add the mushrooms and the vegetable mixture to the chicken.
• Alternatively, if preparing ahead, once the sauce is thickened and bubbly, you can put the chicken, vegetables, and mushrooms in an oven safe serving dish, and pour the sauce over the top. Place in oven on "warm setting." Do not increase oven temp, so youdon't dry out the chicken.

Steps:

• Season the flour with salt and pepper to taste and coat the chicken; reserve the flour not used for sauce later.
• Brown the chicken in some butter and sprinkle the shallots over the chicken and simmer for a few minutes.
• Add the chicken stock, wine, bay leaf, thyme, parsley and tarragon; cover and simmer chicken parts for about 25 minutes, if using whole chicken, simmer about 45 minutes or until tender, turning frequently.
• Remove from pan and keep hot.
• To the pan juices add the cream and grated cheese, and any flour not used in coating the chicken.
• Simmer over low heat until sauce is thick.
• Strain sauce over the chicken and garnish with tarragon leaves.