Recipe courtesy of Rachael Ray

Quick Chick-in-Wine with Brie-Yukon Gold Mashed Potatoes

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  • Level: Intermediate
  • Total: 1 hr 25 min
  • Prep: 30 min
  • Inactive: 10 min
  • Cook: 45 min
  • Yield: 4 servings



  1. In a large bowl, add the chicken, cover with wine, and set aside.
  2. Quarter the potatoes, leaving the skin-on. Place in a large pot, cover with water and bring up to a boil over medium heat. When the potatoes are cooked, drain and place in a medium bowl. Mash the potatoes, season with salt and set aside.
  3. In a small pot, combine apple and cream and reduce over medium heat 15 minutes.
  4. Drizzle olive oil in a large skillet over medium high heat, add the bacon and crisp 3 to 4 minutes. Remove to a plate.
  5. While bacon crisps, remove the chicken to a work surface, reserving the wine. Cut chicken into large bite-size pieces, season with salt and pepper, dredge in flour then brown in bacon drippings. While chicken browns chop vegetables. Remove the chicken to a plate, then add 2 tablespoons olive oil to the skillet, season the vegetables with salt and pepper and add bay leaf and thyme. Cover pan to sweat vegetables 5 minutes then remove lid, stir in 2 tablespoons flour, cook 1 minute then stir in wine, add chicken back to pan and simmer together to thicken and the chicken is cooked through, a couple of minutes more.
  6. To a food processor, add the apple-cream and brie, process until smooth and season with salt. Combine apple-brie mixture with the mashed potatoes.
  7. Serve chicken with wine over brie mashed potatoes.