Can I make the chicken ahead of time?

Yes. This dish actually improves as it sits. Reheat gently before serving.

What wine should I use?

A dry red wine like Pinot Noir or Cǒtes du Rhône works well.

Can I substitute chicken breasts?

You can, but thighs are preferred for flavor and tenderness during braising.

How do I get smooth pommes purée?

Warm your cream and avoid over mixing.

French Countryside Wine Braised Chicken Dinner

Name: French Countryside Wine-Braised Chicken with Pommes Purée & Haricot Verts
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: French
Ingredients: 6 bone-in, skin-on chicken thighs; Salt and freshly cracked black pepper; 2 tablespoons extra virgin olive oil; 4 ounces pancetta or bacon, diced; 1 onion, diced; 3 carrots, sliced; 4 cloves garlic, smashed; 2 tablespoons tomato paste; 2 cups dry red wine; 1 cup chicken stock; 2 sprigs thyme; 1 bay leaf; 8 ounces mushrooms, sliced; 2 tablespoons butter; Tuscan Herb olive oil, for finishing (optional); 2 1/2 pounds Yukon Gold potatoes; 1 cup heavy cream, warmed; 10 tablespoons butter, room temperature (or 7 1/2 tablespoons butter oil); Salt, to taste; 1 pound haricots verts (thin green beans); 3 tablespoons butter (or butter + lemon olive oil); 1/3 cup sliced almonds; 1 small shallot, minced; 1 tablespoon lemon juice; Salt, to taste

French Countryside Wine-Braised Chicken with Pommes Purée & Haricot Verts

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Author: Caitlin
Total Time: 1 hour 30 minutes
Yield: 4 - 6 servings 1x

Description

A classic French countryside-inspired dinner featuring wine-braised chicken, silky pommes purée, and haricots verts almondine. Perfect for refined yet approachable hosting.

Ingredients

Scale

Wine-Braised Chicken

6 bone-in, skin-on chicken thighs
Salt and freshly cracked black pepper
2 tablespoons extra virgin olive oil
4 ounces pancetta or bacon, diced
1 onion, diced
3 carrots, sliced
4 cloves garlic, smashed
2 tablespoons tomato paste
2 cups dry red wine
1 cup chicken stock
2 sprigs thyme
1 bay leaf
8 ounces mushrooms, sliced
2 tablespoons butter
Tuscan Herb olive oil, for finishing (optional)

Pommes Purée (French Mashed Potatoes)

2 1/2 pounds Yukon Gold potatoes
1 cup heavy cream, warmed
10 tablespoons butter, room temperature (or 7 1/2 tablespoons butter oil)
Salt, to taste

Haricots Verts Almondine

1 pound haricots verts (thin green beans)
3 tablespoons butter (or butter + lemon olive oil)
1/3 cup sliced almonds
1 small shallot, minced
1 tablespoon lemon juice
Salt, to taste

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Instructions

Wine-Braised Chicken

Season and Sear. Season chicken generously with salt and pepper. Sear skin-side down in olive oil over medium heat until golden (about 5 – 7 minutes). Remove and set aside.
Build the Base. In the same pot, cook pancetta until crisp. Add onion and carrots, sautéing for 5 – 6 minutes until softened.
Add Depth. Stir in garlic and tomato paste, cooking for 1 – 2 minutes until fragrant.
Deglaze. Pour in red wine, scraping up any browned bits. Let reduce slightly for about 5 minutes.
Braise. Add chicken stock, thyme, and bay leaf. Return chicken to the pot, skin-side up. Cover and braise at 325℉ for 45 – 60 minutes, until tender.
Finish. Sauté mushrooms in butter until golden, then add to the pot during the final 10 minutes. Uncover if needed to slightly thicken the sauce.

Pommes Purée

Cook Potatoes. Peel and cut potatoes evenly. Simmer in salted water until very tender.
Dry and Mash. Drain well and return to the pot briefly to remove excess moisture. Pass through a ricer or mash until smooth.
Finish. Fold in warm cream, then butter. Season generously with salt. Texture should be silky, not stiff.

Haricots Verts Almondine

Blanch. Cook green beans in salted boiling water for 2 – 3 minutes, then transfer to an ice bath.
Toast Almonds. In a sauté pan, melt butter and toast almonds until golden. Remove and set aside.
Finish. In the same pan, sauté shallot until soft. Add green beans and warm through. Finish with lemon juice, salt, and almonds.