Grammy Freer's Chicken In A Wine Sauce
4 bone in chicken breasts, skinned
4 bone in chicken thighs, skinned
4 bone in chicken legs, skinned
1/2 tsp Kosher salt, divided
1/2 tsp ground black pepper
2 tsp canola or olive oil
1 cup chopped onion
1/2 cup thinly diced carrots
1/2 cup thinly diced celery
1 Tbsp minced garlic
2 cups dry white wine
1 cup chicken stock
2 Tbsp all-purpose flour (sub in gluten-free flour or cornstarch for gluten-free version)
3 Tbsp fresh tarragon, chopped
3 Tbsp fresh parsley, chopped
1 Tbsp Dijon mustard
1 bay leaf
1 Tbsp butter
Preheat oven to 325 degrees.
Heat oil in a Dutch oven or other heavy-bottom, oven-safe pan over medium high heat. Season chicken with salt & pepper, and begin to add about half of the chicken to the pan to begin to brown, for about 4 - 5 minutes. Remove from pan and repeat with remaining chicken till all are browned. Set aside chicken
Add onion, carrot, celery and garlic to the pan and cook for 6 minutes, stirring occasionally. Add wine and cook for 2 minutes, stirring to remove any browned bits from the bottom of the pan. Return chicken to pan. Combine flour and stock in a bowl, whisking until smooth. Add to the pan and stir to incorporate. Stir in tarragon, parsley, mustard and bay leaf. Bring to a boil, then cover and place in oven to bake at 325 for 1 hour or until chicken is very tender. Remove chicken and bay leaf and stir butter into sauce.
If sauce is too thin when you remove the chicken, bring back to a boil on the stove top for about 5 additional minutes until the sauce reduces and thickens to more of a gravy consistency. Serve pieces of chicken topped with the pan sauce.