BLOGHUNGRY: Chicken in White Wine Sauce with Brie Mashed Potatoes

You all give Rachael Ray a hard time, but the proof is in the chicken and white wine sauce. She gives good recipe, kids! The chicken is rich and full of flavor and the mashed potatoes are creamy with the subtle flavor of brie. Plus the whole thing is sprinkled with crispy bacon. She serves the whole thing with warm crusty bread to sop up the sauce with. I added a side of sauteed spinach because I felt guilty not having any veggies. It was pretty great.

Chicken in White Wine Sauce with Brie Mashed Potatoes

2 1/2 pounds boneless, skinless chicken thighs and breasts
1/2 bottle dry white wine
2 pounds baby Yukon gold potatoes
Salt
1/2 cup cream
1 Golden Delicious apple, peeled, cored and chopped
2 tablespoons olive oil, plus a drizzle
4 slices deli-cut bacon or thick cut pancetta, chopped
Freshly ground black pepper
Flour, for dredging plus 2 tablespoons
1 onion, chopped
2 cloves garlic, chopped
2 ribs celery, chopped
2 carrots, chopped or 1 cup shredded carrot
1 bay leaf
1 tsp dried thyme
1/3 pound wedge brie, cut into pieces
Crusty, warm bread

For Chicken:
In a large bowl, add the chicken, cover with wine, and set aside.

Drizzle olive oil in a large skillet over medium high heat, add the bacon and crisp 3 to 4 minutes. Remove to a plate.

While bacon crisps, remove the chicken to a work surface, reserving the wine. Cut chicken into large bite-size pieces, season with salt and pepper, dredge in flour then brown in bacon drippings. While chicken browns chop vegetables. Remove the chicken to a plate, then add 2 tablespoons olive oil to the skillet, season the vegetables with salt and pepper and add bay leaf and thyme. 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.

For Mashed Potatoes:
Quarter the potatoes, leaving the skin-on. Place in a large pot, cover with water and bring up to a boil over medium heat. When the potatoes are cooked, drain and place in a medium bowl. Mash the potatoes, season with salt and set aside.

In a small pot, combine apple and cream and reduce over medium heat 15 minutes.

To a food processor, add the apple-cream and brie, process until smooth and season with salt. Combine apple-brie mixture with the mashed potatoes.

Serve chicken with wine over brie mashed potatoes.

Comments

This sounds yummy! I will have to try it. I like Rachael Ray and here's why, she tells you what to do while you are waiting for things to cook. You are a more efficient cook when you make a Rachael Ray reciepe. Atleast I am. And who doesn't like a reciepe that starts with "put some chicken in half a bottle of white wine while you make some bacon"?? Only a crazy bacon and wine hater and those people are not to be trusted anyways.

Posted by: Meagan | May 12, 2009 at 03:37 PM