Have you started thinking about the holidays, yet? Looking for something different, a little festive, but not too much work? This chicken dish with white wine and scallions is nice, because you do it on the stove, freeing up precious oven real estate. It’s terrific served over wild rice.
Chicken with White Wine and Scallions
Yield: 6-8 servings
- 1 chicken, cut into 9 pieces, with neck
- 3 tablespoons olive oil
- 2 cups all-purpose flour
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon granulated garlic
- 1/8 teaspoon ground nutmeg
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried tarragon leaves
- 1 bunch scallions, sliced
- 2 cups white wine
- Heat oil in skillet over medium heat.
- Dredge chicken pieces in flour seasoned with salt, pepper, garlic, nutmeg, thyme, and tarragon.
- Add 3-4 chicken pieces to hot oil, skin side down.
- Cook chicken until skin is brown, about 5 minutes. Turn. Brown other side, around 4 minutes. Place chicken pieces skin side up in Dutch oven.
- Sprinkle chicken pieces with sliced scallions.
- Repeat steps 2, 3, 4, and 5 with remaining pieces of chicken.
- Carefully pour white wine into Dutch oven, trying to pour between the pieces of chicken so as not to disturb the beautiful golden brown coating.
- Cover the Dutch oven. Bring to boil over high heat.
- Turn heat down to low. Simmer chicken covered for 30 minutes.
- Uncover chicken. Simmer for 15 minutes.
- Serve hot.