Chicken Chardonnay

Steps

1. 1
   Prepare all ingredients in advance (mise en place): cut carrots, onions, and celery into appropriately sized pieces, quarter mushrooms, and have stock, wine, and seasonings ready.
2. 2
   Cut the whole chicken into cooking pieces: separate the legs and wings, remove the skin, debone the breasts, and cut larger breast pieces into manageable portions. Save bones and skin for stock.
3. 3
   Season chicken pieces with salt and black pepper, then lightly coat with flour.
4. 4
   Heat olive oil in a large pot to 365°F and brown the chicken pieces in batches until golden. Prioritize browning the leg and thigh pieces first, then set aside.
5. 5
   In the same pot, cook bacon until it releases fat, then use that fat to sauté onions until they begin to caramelize.
6. 6
   Add mushrooms with a pinch of salt to help release their moisture and cook until they darken slightly, about 5 minutes.
7. 7
   Add carrots, celery, and bell peppers (if using) and cook for several minutes.
8. 8
   When garlic becomes fragrant, add the chopped garlic, fresh thyme, and bay leaf. Pour in the Chardonnay and let it reduce by half.
9. 9
   Add chicken stock and season with salt and pepper. Return the leg and thigh pieces to the pot and simmer for about 10 minutes.
10. 10
    Add the breast and tenderloin pieces and continue braising for 35-45 minutes until all chicken is cooked through (breasts to 150-155°F, thighs to 165-170°F).
11. 11
    Transfer cooked chicken and vegetables to a serving platter. Bring the braising liquid to a boil and thicken with cornstarch slurry (cornstarch mixed with water) if needed.
12. 12
    Turn off the heat, stir in cream and a small piece of butter. Optionally add a splash of Cognac for extra depth (if desired).
13. 13
    Remove the bay leaf and taste the sauce, adjusting salt and pepper as needed.
14. 14
    Return the chicken to the sauce to coat. Plate by arranging chicken pieces with vegetables and sauce, then garnish with fresh parsley.