Bone-in, skin-on chicken breasts, simply seasoned with salt, pepper and garlic powder, oven braised in a light sauce of chicken broth and wine, with vegetables.

Oven Braised Bone-in Chicken Breasts with Vegetables

This dish was inspired by a recipe in Frank Stitt's Southern Table, a cookbook he describes as Provençal-influenced southern food. In other words, fancier than me!

For this dish, essentially a coq au vin, he prepared a sauce made with the accumulated juices and both a white and Madeira wine that was reduced as a sauce. He served the chicken next to an Autumn Root Vegetable Puree made with boiled and pureed turnips, carrots, parsnip, sweet potato and rutabaga and a glazed ragout of Autumn vegetables, made with roasted beets and pan-sauteed cipollini and pearl onions and carrots, with apple wedges, quartered potatoes, turnips and slices of parsnip, served alongside.

Whew!

Chefs do tend to get a little fancy, but for little old home cook me, well, I needed something a bit more simplified.

Just a quick reminder.... if you aren't interested in the chit chat, info, photos, tips and such on a blog, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Just swipe or scroll down to the bottom of the post!

Even simplified, it still was quite delicious, although some day I'd like to try the entire recipe. It would certainly be impressive for a dinner gathering of friends when you announced the elements as you presented this dish and what a great way to say hello to Autumn y'all!

Here's how to make my Oven-Braised Chicken Breasts with Vegetables.

Preheat oven to 325 degrees F. Butter an appropriate sized baking dish to fit your chicken pieces, generally a 9 x 13 will do; set aside. 

I'm using 4 medium sized carrots, scraped and cut into 1/2 inch chunks.

To that, add thickly sliced Vidalia sweet onion and a rib of celery cut into chunks.

Cooked whole, each large chicken breast will easily serve 2 to 3 people when sliced off the bone. If you use anything different, rely on an instant read thermometer measurement to ensure your chicken is cooked through, rather than timing. 

I'm using 2 very large skin-on, bone-in chicken breasts that I split in half crosswise, so split larger chicken breasts in half and season on all sides with the salt, pepper, garlic powder and Creole or Cajun seasoning, if using. These were so large that even with splitting these, it took a good 50 minutes to cook through an internal temperature of 165 degrees F.

Heat olive oil in a large skillet and sear chicken, turning to brown all sides. 

Transfer to a baking dish.

Add a tab of butter to the skillet drippings.

Add vegetables and cook over medium heat until slightly softened and lightly browned. Since you're cooking this covered, you're just aiming to release some of the natural sugars.

Transfer vegetables over the chicken.

Add chicken broth, white wine, thyme and bay leaf to skillet and bring to a boil. Cook, scraping up any browned bits from the skillet until slightly reduced.

Pour mixture all around chicken, cover tightly with foil and transfer to preheated oven.

Cook for about 45 minutes, or longer, depending on the size and thickness of the chicken breasts, or until internal temperature reaches 165 degrees F on an instant read thermometer when measured in the thickest part of the breast.

To make a pan sauce, remove chicken, cover loosely with foil and set aside to keep warm. Use a fat separator to remove any excess fat or skim it off from the top with a spoon. Strain off the braising liquid from the baking dish into a skillet and bring to a boil, cooking until reduced by half.

Add 2 tablespoons of butter, remove from heat and swirl until butter has melted. Add chicken to pan and turn to coat and warm through, then transfer chicken with drippings to serving platter.

For more of my favorite chicken recipes, check out this collection on my Pinterest page!





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Posted by DeepSouthDish.com on October 2, 2023

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