Chicken In White Wine Recipe

Name: Chicken In White Wine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 slices turkey bacon, chopped; 1 (3 1/2-pound) chicken, cut into 8 pieces and skinned; 1 onion, chopped; 2 celery stalks, sliced; 1 head garlic, cloves peeled; 1 tablespoon tomato paste; 1/2 pound cremini mushrooms, sliced; 1 cup frozen small onions; 1 (14 1/2-ounce) can reduced-sodium chicken broth; 1/2 cup dry white wine or dry vermouth; 1/2 pound small red potatoes, scrubbed and quartered; 4 carrots, cut into 2-inch lengths; 2 tablespoons all-purpose flour; 2 tablespoons water; 2 tablespoons chopped fresh parsley

Servings: persons

3 slices turkey bacon, chopped
1 (3 1/2-pound) chicken, cut into 8 pieces and skinned
1 onion, chopped
2 celery stalks, sliced
1 head garlic, cloves peeled
1 tablespoon tomato paste
1/2 pound cremini mushrooms, sliced
1 cup frozen small onions
1 (14 1/2-ounce) can reduced-sodium chicken broth
1/2 cup dry white wine or dry vermouth
1/2 pound small red potatoes, scrubbed and quartered
4 carrots, cut into 2-inch lengths
2 tablespoons all-purpose flour
2 tablespoons water
2 tablespoons chopped fresh parsley

1
Heat nonstick Dutch oven over medium-high heat. Add bacon and cook, stirring, until crisp, about 5 minutes; transfer to paper towels to drain.
2
Add chicken to Dutch oven, in two batches, and cook until lightly browned on all sides, about 5 minutes per batch. Transfer chicken to plate as it is browned.
3
Reduce heat to medium. Add chopped onion, celery, and garlic to Dutch oven; cook, stirring, until vegetables are lightly browned, about 8 minutes. Stir in tomato paste until smooth. Add mushrooms and frozen onions; cook, stirring, 1 minute. Add broth, wine, potatoes, and carrots; bring to boil, scraping up browned bits from bottom of pot.
4
Return chicken and bacon to Dutch oven. Reduce heat and simmer, covered, until vegetables are tender and juices run clear when chicken thigh is pierced with a fork, about 25 minutes.
5
Meanwhile, whisk together flour and water in small bowl until smooth. Stir in about 1/4 cup of hot stew liquid until blended. Add liquid to pot and cook, stirring occasionally, until liquid bubbles and thickens, about 3 minutes.
6
Serve sprinkled with parsley.

593

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 slices turkey bacon, chopped, 1 (3 1/2-pound) chicken, cut into 8 pieces and skinned, 1 onion, chopped, 2 celery stalks, sliced, and more.

Yes, Chicken In White Wine falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken In White Wine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions