Creamy Braised Chicken with Carrots and White Wine
This succulent braised chicken is cooked with sweet carrots, caramelized onions, fresh herbs, and white wine for a comforting dinner.
Ingredients
White Pepper Marinade
- 1 teaspoon white pepper
- 1 teaspoon kosher salt
- 2 teaspoons fresh thyme leaves
- 2 green onions chopped
- 2 cloves minced garlic
- 5 pounds chicken bone in skin on, broken into individual pieces (breasts, thighs, etc)
Creamy Braised Chicken with Carrots and White Wine
- 2 yellow onions thinly sliced
- 2 sticks celery cut into ½-inch thick slices
- 3/4 pound carrots sliced diagonally into 1-inch chunks
- 3 cloves garlic minced
- 3 teaspoon kosher salt
- 1 tablespoon olive oil
- 1 tablespoon tomato paste
- 2 teaspoons paprika
- 1 teaspoon curry powder
- 1/4 teaspoon black pepper
- 2 tablespoons flour
- 2 cups white wine
- 1 cup vegetable stock
- 1 bay leaf
- 5 sprigs fresh thyme
- 1 tablespoon tomato paste
- 2/3 cup plain Greek yogurt full fat
- 4 cups cooked brown or white rice for serving
- ¼ cup fresh parsley leaves for serving
Instructions
White Pepper Marinade
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In a small bowl, mix together the white pepper, salt, and thyme leaves. Add in the green onions and minced garlic and mix to combine. Rub the chicken pieces all over with the mixture, then place them in a bowl or airtight container, cover, and refrigerate overnight or for at least 2 hours.
Creamy Braised Chicken with Carrots and White Wine
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Heat 4 tablespoons of butter in a large Dutch oven over medium high heat. Brown the chicken until golden, about 4 minutes on each side. Remove the chicken and set it aside.
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Add the onions to the same pan you browned the chicken in and saute until the onions are golden around the edges, about 8 minutes or so, stirring every 3 or 4 minutes. Add the celery, carrots, garlic, and 1 teaspoon salt and stir to combine. Saute 4 more minutes, then make a little empty space in the middle of the pan and add 1 tablespoon olive oil, the tomato paste on top of the oil, and the paprika, curry powder, and black pepper in the empty space, too. Toast the paste + spices for 1 minute, then sprinkle the contents of the pan with the flour and stir to combine.
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Add the white wine 1/2-cup at a time, stirring after each addition to help dissolve any browned bits on the bottom of the pan and create a juicy sauce. Add the vegetable stock, bay leaf, thyme sprigs, 2 teaspoons of salt, and allow to cook uncovered for 5 minutes. Then nestle the chicken pieces into the pan, cover, and cook over low heat for 80 minutes, flipping the chicken once halfway through.
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After it’s done cooking, place the greek yogurt in a small-sized mixing bowl. Ladle in ½ cup of the pan juices while whisking constantly. Add another ½ cup of the pan juices to the yogurt bowl, whisking until smooth. Add the yogurt mixture back into the pan with the chicken and give a gentle nudge and stir of the ingredients to incorporate the yogurt. Remove from heat, add any extra salt or pepper to taste, garnish with the fresh parsley, and serve with cooked rice.