Coat skinless chicken in dry seasoning mix *(3 TBS flour, 1/8 tsp. white pepper, 1/2 tsp. sage, 1/2 tsp. sea salt, 1/2 tsp. cumin, 1/4 tsp. paprika.)
Heat heavy pan and clarified butter or oil. Brown chicken pieces well (if making a double recipe, brown in batches). Deglaze pan with wine and when it is almost gone, add the vegetables, stock and water. Bring to a boil, skim and reduce to a simmer, cover partially and braise slowly until chicken is tender, approx. 45 minutes.
Whisk flour into cold milk and temper into sauce (slowly add hot stock to milk slurry to warm before stirring into pot.) Taste and adjust. Simmer uncovered for at least 10 minutes or until ready to serve, stirring regularly. Serve with warm biscuits or cornbread to sop up the gravy.
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