Chicken-In-Wine With Brie Mashed Potatoes

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. 1

   In a large bowl, add the chicken, cover with wine, and set aside.

2. 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. 3

   In a small pot, combine apple and cream and reduce over medium heat 15 minutes.

4. 4

   Drizzle EVOO in a large skillet over medium high heat, add the bacon and crisp 3-4 minutes. Remove to a plate.

5. 5

   While bacon crisps, remove the chicken to a work surface, reserving the wine.

6. 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. 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. 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. 9

   Serve chicken with wine over brie mashed potatoes.