This rustic dish brings together tender roasted chicken, savory ham, and the depth of white wine for a comforting casserole-like entrée. Common in mid-century home kitchens, it reflects the era's love for hearty, one-pot meals with Continental flair. The addition of vegetables, herbs, and a touch of creaminess at the end gives it a layered, homey appeal. Ideal for family dinners or Sunday suppers, this dish serves up old-fashioned warmth with every bite.
Ingredients
- 4½ to 5 lbs roasting chicken (cut into 8 pieces: 4 legs + thighs, 4 wings + breasts)
- 2 tbsp all-purpose flour
- 1½ tsp salt
- 1 tsp black pepper (freshly ground )
- 1 tsp thyme leaves
- ¼ cup butter ( or margarine)
- 2 tbsp vegetable oil
- ⅓ cup cognac
- 1 cup cooked ham (diced)
- 10 white onions (small)
- 2 cloves garlic (finely chopped)
- 1 bay leave
- ¼ cup fresh parsley (chopped )
- 3 or 4 carrots (thinly sliced )
- 2 cups red wine (full bodied)
- ½ cup sour cream (optional)
Instructions
Step 1: Dredge the Chicken
- In a shallow bowl, mix flour, salt, pepper, and thyme. Coat chicken pieces evenly.
Step 2: Brown the Chicken
- Heat butter and oil in a large skillet over medium heat. Add the chicken pieces and brown well on all sides. Remove and set aside.
Step 3: Sauté the Aromatics
- In the same skillet, add onions, garlic, and ham. Sauté until fragrant, about 5 minutes.
Step 4: Deglaze and Simmer
- Add cognac to the skillet and deglaze, scraping up browned bits. Let simmer 2–3 minutes.
Step 5: Combine and Assemble
- In a large casserole dish, combine browned chicken, sautéed mixture, bay leaf, thyme, parsley, and carrots. Pour in red wine until it nearly covers the chicken.
Step 6: Simmer the Dish
- Cover and simmer for 1½ hours, or until chicken is very tender.
Step 7: Finish and Serve
- Skim excess fat from the sauce and corrct seasonings and thicken if necessary
- Stir in sour cream just before serving for a creamy touch, if desired. Serve hot with mashed or boiled potatoes.
Tips
- Substitute white wine + broth for red wine if you prefer a lighter sauce (from handwritten notes).
- Add ½ tablespoon paprika to create a paprikash-style flavor.
- Garnish with fresh parsley instead of ham for a brighter finish.
- Add a splash of heavy cream at the end for a richer, silkier sauce.
- Serve with mashed potatoes, egg noodles, or boiled potatoes as suggested in the notes.
- Brown the chicken deeply for maximum flavor before adding liquids.
- Use smoked ham for an extra savory depth.
- Add mushrooms or carrots for more vegetables and body.
- Sauce can be thickened more or less depending on desired consistency.
Nutrition
Calories: 478kcalCarbohydrates: 38gProtein: 18gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 74mgSodium: 481mgPotassium: 832mgFiber: 6gSugar: 17gVitamin A: 12710IUVitamin C: 28mgCalcium: 129mgIron: 3mg
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