Chicken-In-Wine With Brie Mashed Potatoes

from Rachael Ray

• Ready In: 35 mins
• Serves: 4

Ingredients

• 2 1⁄2 lbs chicken thighs, & breasts (boneless, skinless)
• 2  cups dry white wine
• 2  lbs  baby yukon gold potatoes
•  salt
• 1⁄2 cup  cream
• 1  golden delicious apple, peeled, cored and chopped
• 2  tablespoons extra virgin olive oil, plus a drizzle
• 4  ounces pancetta, chopped
•  fresh ground black pepper
•  flour, for dredging plus 2 tablespoons
• 1  onion, chopped
• 2  garlic cloves, chopped
• 2  celery ribs, chopped
• 1  cup  shredded carrot
• 1  bay leaf
• 1  few sprigs thyme, stripped and leaves chopped
• 1⁄3 lb  wedge  brie cheese, cut into pieces
•  crusty warm  bread

Directions

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 EVOO in a large skillet over medium high heat, add the bacon and crisp 3-4 minutes. Remove to a plate.
5. While bacon crisps, remove the chicken to a work surface, reserving the wine.
6. 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 EVOO to the skillet, season the vegetables with salt and pepper and add bay leaf and thyme.
7. 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.
8. 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.
9. Serve chicken with wine over brie mashed potatoes.