quick white wine chicken

so we are officially in full blown holiday mode around the country….

and can i tell you a secret?

i’m totally not.

it’s not that i’m totally anti-holiday, i’m just lazy. i mean i put up a christmas wreath and sometime between now and then i’ll change out my doormat. but other than that, nada.

and christmas / holiday music?

sorry but i can really only take it on christmas eve.

again, it’s not that i don’t like it but i just feel like we get inundated with it starting on august 1. {maybe that’s a smidgen of an exaggeration but you get my point.}

plus let’s be real… this time of year is like crazy hectic. i mean i feel like things go nonstop once halloween passes. {which is partly to blame for my sporadic posting,  the other part…. see referenced laziness.}

with the hecticness of the season i figure you probably need a good, quick meal on the table.

{nice segway huh?}

and we know i normally don’t share too much savory but i do cook myself dinner pretty much every night. {ok well that’s kinda a fib since i have leftovers so maybe i don’t cook every night but i do pretty much eat something homecooked so there’s that.}  part of the reason i don’t post too many dinner recipes is because i get home late which means i eat late which means it’s dark which means questionably pictures. womp womp. buuuuuut this meal was too good not to share. i made it twice within the span of like 3 weeks which means that i ate it a lot. aaaaaaand i ate all the leftovers.

the recipe comes from an america’s test kitchen cookbook that i scored in the discounted section of barnes & noble. it’s super simple and you probably have almost all the ingredients on hand; you probably just need to run to the store for leeks and creme fraiche. if you don’t want to use creme fraiche or your store doesn’t carry it, you can totally substitute homemade creme fraiche {1 c heavy cream with 1 tbs buttermilk stirred in and allowed to sit at room temp until thickened} although i personally haven’t tried it so… oh and i’ve made this with chicken thighs and chicken breasts and both have been fabulous.

quick white wine chickenquick white wine chicken

  • 1 lb boneless, skinless chicken {thighs or breast cutlets}
  • 1-1/2 lb small red / yellow potatoes
  • 4 tbs unsalted butter
  • 1 lb leeks, white and light green parts only, chopped and thoroughly washed
  • 4 carrots, peeled and sliced 1/2 in thick
  • 1 c dry white wine
  • 1/2 c creme fraiche
  • 1 tbs lemon juice
  • salt and pepper to taste
  1. pat chicken pieces dry and season with salt and pepper.
  2. add potatoes to a medium-large pot and cover with water. boil potatoes for 10-15 min until fork tender; drain and toss with 1 tbs butter.
  3. melt 1 tbs butter in 12-in skillet over med high heat; add half of your chicken pieces and cook until lightly browned on each side, about 3-4 min a side. transfer to a plate and tent with aluminum foil to keep warm. repeat with an additional 1 tbs butter and remaining chicken pieces.
  4. melt the remaining 1 tbs butter in the empty skillet and add in the leeks and carrots. cook until the veggies are softened and starting to brown, about 4-5 min. add in the wine to deglaze the pan; add in the chicken and any juices. reduce heat to medium and cover the pan; cook until the chicken is tender and the juices run clear, about 15-20 min. transfer the chicken to your plate and retent with aluminum foil. reduce liquid until slightly thickened (4 min) and remove from heat. add in the creme fraiche, lemon juice, salt and pepper. arrange chicken and potatoes on a serving platter with the sauce poured over top.

kisses

recipe from: america’s test kitchen’s simple weeknight favorites