Chicken Braised in White Wine

Daune (pronounced "Dawn") Browne


Comfort food to the max!


★★★★★ 1 vote

35 Min
1 Hr 55 Min


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  • 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
  • 4
    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
  • 4
    garlic cloves, sliced
  • 1
    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


  1. Cook bacon until crisp. Drain. Reserve drippings .
  2. Season chicken with 1/2 teaspoon each of the salt and pepper. Cook chicken 3 to 4 minutes per side or until golden brown.
  3. Remove 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.
  4. Add 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.
  5. Meanwhile, 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.
  6. Serve chicken with sauce and vegetables.

Printable Recipe Card

About Chicken Braised in White Wine

Course/Dish: Chicken

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