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.
