Chicken Braised in White Wine

Daune (pronounced "Dawn") Browne


Comfort food to the max!

★★★★★ 1 vote
35 Min
1 Hr 55 Min


8 slice
uncooked bacon, thinly sliced
chicken pieces--your choice
1-1/2 tsp
salt (divided)
1 tsp
coarsely ground black pepper (divided)
red or yellow potatoes, cut into 1-inch pieces
medium carrots, peeled and cut into 1-inch pieces
whole small onions or 2 medium onions cut into 1-in pieces
8 oz
mushrooms whole or chopped
garlic cloves, sliced
celery stalk, cut into 1-inch pieces
2-1/4 c
chicken stock (divided)
2 c
dry white wine such as chardonnay
2 Tbsp
chopped fresh thyme leaves or a pinch of dried
2 Tbsp

How to Make Chicken Braised in White Wine


  • 1Cook bacon until crisp. Drain. Reserve drippings .
  • 2Season chicken with 1/2 teaspoon each of the salt and pepper. Cook chicken 3 to 4 minutes per side or until golden brown.
  • 3Remove chicken from pan. Set aside. Add 2 Tablespoons reserved drippings to pan and add potatoes, carrots, onions, mushrooms and garlic and celery to pan and cook 5 to 6 minutes, stirring occasionally.
  • 4Add 2 cups of chicken stock, wine, thyme and reserved crumbled bacon to pan. Return chicken to pan. Cover and simmer 1 hour or until potatoes are tender. This can be roasted in oven at 350 degrees if desired.
  • 5Meanwhile, whisk together flour and remaining 1/4 cup stock in small mixing bowl. Remove pan from heat, remove lid, set chicken aside, return pan with vegetables to stovetop. Bring to a simmer over medium heat. Stir in flour mixture, remaining 1 teaspoon salt and remaining 1/2 teaspoon black pepper. Simmer 5 to 6 minutes or until thickened.
  • 6Serve chicken with sauce and vegetables.

Printable Recipe Card

About Chicken Braised in White Wine

Course/Dish: Chicken