Country French Chicken is a healthy, easy, recipe that the whole family will love. Naturally gluten-free, filled with healthy veggies, and only uses one pot.
3potatoesyou can use any kind you like, I like Yukon gold or red bliss, but russet or white potatoes will work too, even a sweet potato will work
2large carrotscut in half or quarters then sliced into ½ inch slices
1cupdiced butternut squash(optional)
½cupdry white wine or white vermouthI use vermouth as it is always consistent in flavor
11/2cupsapproximately homemade or low-sodium chicken stock
1teaspoonherbs de Provence*
1bay leaf
1sprig fresh thyme(optional) if you have it, add it, if you don't give it a little more of the herbs de Provence
Freshly chopped parsleyfor serving (optional)
Instructions
Heat a skillet large enough to hold all of the chicken pieces in a single layer over medium-high heat; season the chicken on both sides with salt and freshly ground pepper. Once the pan is hot, add the oil and butter, when the butter has melted, add the chicken pieces, skin side down, and brown well; turn and brown the other side.
While the chicken is browning prepare your vegetables. After the chicken is browned, add the vegetables to the skillet, settling them in between the chicken pieces as best you can; sprinkle the herbs de Provence over the top along with a good pinch of salt; add the wine and reduce by half, then add enough chicken stock to come up half way on the chicken pieces. Add the bay leaf and thyme sprig. Reduce the heat to medium-low and simmer, for about 40 minutes, or until the chicken is cooked through and the vegetables are tender. Taste and adjust seasonings.
Warm wide bowls in the oven. Place the chicken and vegetables into the bowl and spoon the sauce over. Sprinkle with fresh parsley, if desired.