A Creamy, Wine-Braised Chicken to Celebrate Simply
The New York Times
A deluxe meal doesn’t have to be difficult, time consuming or all that expensive, if you don’t want it to be. This recipe from Melissa Clark proves it.
With today’s seemingly endless supply of practical weeknight chicken recipes, it can be easy to forget that, once upon a time, chicken was considered a delicacy.
Thumbing through my copy of “The Escoffier Cookbook,” I was struck by the opulence attached to the bird. It starred in dozens of recipes, wrapped in puff pastry, drenched in cream, swathed in sheets of aged ham, stuffed with truffles, basted with Madeira. There wasn’t a sheet-pan dinner in sight.
And all those recipes gave me exactly the inspiration I needed to create a creamy, wine-braised chicken dish that’s deluxe enough for a holiday meal, though not that much more complicated than what I’d make on any given Tuesday.
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