How to Reduce White Wine for Chicken in a Pot

The classic French dish, Poule Au Pot, or Chicken in a Pot is a great dish made with white wine and herbs. The flavor of the white wine is a fantastic with chicken and this one pot meal is easy enough for a week night supper and classy enough for a dinner party.

Difficulty: Easy

Instructions

1. Decide on the white wine you want to use in your dish. This should not be the same wine you serve for dinner. Cooking wine needn't be expensive since most of the alcohol cooks off. Allow the wine to sit at room temperature and breathe for a moment for the best possible flavor.

2. Cook the chicken in a butter and remove it from the pot. Leave the leftover fat and seasonings in the bottom of the pan. The white wine will lift these flavorsome bits off the bottom.

3. Add a touch of oil, a pinch of thyme, and then a splash of the white wine to deglaze the pan. Add the onions to the wine and oil and allow them to sweat.

4. Bring the mixture to a boil and add the chicken stock. Then add the cooked chicken back to the dish and allow it to simmer for a few minutes so the sauce can thicken.

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