Creamy Braised Chicken with Bacon (Blanquette De Poulet)
This Creamy Braised Chicken with Bacon is a comforting, one-pot meal featuring tender chicken thighs, crispy bacon, and vegetables simmered in a rich white wine and cream sauce. Perfect for Sunday dinner or a special occasion.
Equipment
- 5-quart Dutch oven
- Slotted spoon
- Tongs
- Whisk
Ingredients
Meat & Aromatics
- 2 slices thick-cut bacon cut into 1/4-inch pieces (2 oz)
- 2 lbs chicken thighs bone-in, skin-on, patted dry
- 8 oz cremini mushrooms stemmed and sliced
- 0.5 medium yellow onion finely diced
- 1 large carrot cut into 1/2-inch dice
- 1 large celery rib finely diced
Sauce & Liquids
- 1 cup dry white wine Riesling or Sauvignon Blanc
- 1 cup low-sodium chicken broth or water
- 4 tsp cornstarch
- 0.5 cup heavy cream
- 1 pinch Kosher salt and black pepper to taste
Instructions
- Render Bacon: In a 5-quart Dutch oven over medium-low heat, cook bacon until crispy (approx. 8 mins). Remove bacon with a slotted spoon, leaving fat in the pot.
- Sear Chicken: Increase heat to medium-high. Season chicken with salt/pepper. Sear skin-side-down until browned (5-7 mins). Remove to a plate. Drain all but 2 tbsp fat.
- Sauté Veggies: Add mushrooms, onion, carrots, and celery. Cook until tender (7 mins), scraping the fond from the bottom of the pot.
- Braise: Return chicken (skin-side-up) and bacon to the pot. Add wine and broth (liquid should cover 2/3 of chicken). Simmer covered on low for 45-55 mins. Remove chicken.
- Make Sauce: Boil liquid to reduce slightly (5 mins). Whisk cornstarch with 3 tbsp cold water and stir into sauce. Cook 3 mins until thickened. Remove from heat and stir in cream.
- Serve: Plate chicken thighs and ladle sauce/vegetables over top. Serve with bread or noodles.
Notes
To prevent the sauce from splitting, ensure you remove the pot from the heat source before stirring in the heavy cream.