French Country Chicken

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French Country Chicken in wine is a delightfully easy meal to prepare.  A great fall recipe that is a “one pot” meal and pretty much takes care of itself.  A great family dinner, or one to share with friends in a casual setting.



1 large roasting chicken
6 -8 large mushrooms
4 oz bacon ( 3-4 strips)*
If no bacon substitute 2 T butter
3 cups Carrots
5 medium size Golden Yukon potatoes
2 cups white cooking wine

Prep your vegetables quartering mushrooms, peeling and quartering potatoes and cutting carrots into large slices or  chunks.  Slice bacon into small strips and sauté over low heat until lightly brown, add quartered mushrooms and continue on low heat stirring occasionally.

Place Chicken in roasting pan without a rack.  Fill potatoes, carrots in around chicken. Add mushrooms.

Salt & Pepper
Grind over chicken and vegetables

Add the wine…. Sometimes is takes…. a little more

Roast at 375 degrees in a pre heated oven for

1 1/2 hours basting every 30 minutes.

When chicken is done, remove chicken to a platter and cover. (Allowing the chicken to “rest” locks in the juices prior to carving) Remove the vegetables and place in bowl.

Now, with the use of a whisk, either drain your sauce into a small sauce pan or place your roasting pan onto the stove to make the gravy.

When I’m not pressed for time, I make a roué.  When I’m in a hurry or distracted by kids, I simply take a tablespoon of corn starch and add it to 1/8th cup water. Use the whisk to keep your juices from sticking as you bring them to a boil.  Then add the thickening agent and continue stirring until sauce has thickened about 3 minutes.

Wine selection for this meal is a Shiraz or Syrah.

Our Choice:
2007 Thorn-Clarke Shotfire Shiraz  Barossa Valley South Australia
This wine is rich & intense on the palate. Has layers of flavors, smoked wood & blueberries 92 points Robert Parker 90 points Wine Spectator $18.99


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Yes, you can dine like a king…

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