White Wine Braised Chicken with Fennel & Kale
6 lb. whole chicken cut in 8 pieces (remove back bone, wings, giblets and neck)
6 medium carrots – cut in pieces, about ½ inch slice
1 medium brown onion – slice in ½ inch julienne
1 medium leek – cut in rings and rinsed to remove dirt
12 fingerling potatoes – cut in ½ inch pieces – rings
½ piece fennel, core removed, cut in chunks
1 bunch kale – stem removed, cut in chunks
4 cloves garlic
3 bay leaves
2 sprigs rosemary
Thyme – small handful
1 cup white wine
1 cup chicken stock
Fresh ground pepper
2 Tbs. canola oil
- Rinse and dry chicken
- Season liberally with salt and fresh ground pepper
- Heat large heavy duty pot with a lid – example – Le Creuset
- Add canola oil and allow to coat bottom of pot
- Add chicken skin side down-4 pieces at a time in order for a good sear. Turn over and brown other side and remove from pot. Repeat with rest of chicken
- Remove pot from heat and pour off some of the oil. Leave enough in pot to lightly sauté vegetables.
- Replace pot onto heat and add all vegetables except the kale.
- Season with salt and pepper and stir.
- Add white wine and chicken stock and stir. Scraping any bits off the bottom of the pot. When liquid begins to boil, place chicken pieces skin side up into vegetable mix. Chicken pieces should be able to fit into veggies snugly.
- As liquid begins to simmer, turn heat to low and cover the pot. Pot should be simmering, not boiling.
- Cook covered about 30 to 40 minutes. To test for doneness, you can feel the chicken should be firm to the touch and if needed, take a knife and cut into largest piece and pierce – juice should run clear.
- When chicken is finished, remove from pot and add kale.
- Cover pot and let simmer for about 5 more minutes.
- Turn off heat, uncover, remove cheese cloth packet. Taste your broth and season as needed with salt and pepper.
- Potatoes and carrots should be cooked through.
- Place chicken back in pot, bring to your table and place on a liner and serve.
- Sprinkle some fresh lemon juice on top.
This recipe can be doctored to fit your taste. Brown bacon in pot after browning chicken, cut into pieces and cook with veggies and chicken.
You could add celery or mushrooms and leave them whole for effect. Instead of potatoes, add cooked beans when you add your kale. Use pureed tomatoes or tomato paste with your stock. Add some “dumplings” and cook in broth before serving.
You could stir in a slurry of corn starch and water to veggies and liquid when you add kale and let simmer to thicken sauce. A touch of cream and a teaspoon of Dijon when you add your kale or just add some butter for some richness. Enjoy!