This Chicken in White Wine Sauce with Vegetables is layered with flavor and loaded with potatoes, onions, mushrooms, celery, and carrots. A tangy wine sauce brings everything together for this delicious one-pot meal.
(This recipe is part of “The Healthier Side of Life”)
A Cozy Morning with a Cup of Coffee
I woke up to the sound of a steady downpour of rain against my windowpane this morning like you would find in the Spring, not Winter. It introduced a sleepy smile to my face. Before I ever got out of bed, I knew it was gonna be a cozy morning with a piping hot cup of coffee in front of my computer. Then, I opened my weather app, this wet mess is turning into an icy disaster in a few hours. Even better! It subtly insists that I stay put.
Getting Lost in a Novel
Days like this demand that I cuddle up in a fuzzy blanket with my sweet golden doodles nestled next to me on the couch. I don’t get many opportunities like this so you better believe I’m gonna take full advantage of it. There’s something about inclement weather warnings that give permission to go off the grid and enjoy some downtime. After I submit this blog post, I’m grabbing the long-awaited novel off my nightstand, opening to the bookmark, and getting lost again in the story.
Chicken in White Wine Sauce with Vegetables – the Quintessential Lunch
The quintessential lunch for this day is a Chicken in White Wine Sauce with Vegetables. A splendid choice for such a rainy/icy day. Not only is the recipe a convenient one-pot meal, the depth of flavors and the array of vegetables set this dish apart from any ordinary chicken “soup.”
A Marinade of White Wine, Onions, Garlic, Celery Tops, and Herbs
First, the chicken is marinated for two hours in a dry white wine along with onions, garlic, celery tops, and herbs. The marinade not only infuses the meat with rich, distinctive flavors but each piece of chicken comes out juicy and tender in the end.
Loaded with Vegetables
Second, an array of vegetables are loaded into this dish, more herbs and finally the wine marinade that marries all the ingredients together. It does take a little bit of chopping, but I’ve found that fresh produce sets recipes apart from a humdrum meal and adds a wholesome aspect to my life. And that is what I am looking for in this “Healthier Side of Life” series.
Tastes Better After it Sets in the Fridge
This Chicken in White Wine Sauce and Vegetables makes a tremendous amount of food. It’s our third day feasting on this dish and still, I have not grown tired of it. I’ve discovered it’s even better after it sets in the refrigerator for a day or two.
It’s time for me to sink into this good book with my sweet, snuggly puppies. What an awesome day ahead of me!Print
Chicken in White Wine Sauce with Vegetables
This Chicken in White Wine Sauce dish is layered with flavor and loaded with potatoes, onions, mushrooms, celery, and carrots. A tangy wine sauce brings everything together for this delicious one-pot meal.
- Prep Time: 25 minutes not including marinating
- Cook Time: 1 hour 55 minutes
- Total Time: -25661205.933333 minute
- Yield: 10 servings
- Category: One Pot Meal
- Method: Oven
- Cuisine: American
Marinade for Chicken
- 2 cups White Wine, dry (reserve)
- 1 large Sweet Onion, quartered with skins on
- 1 head Garlic, peeled and crushed
- 6 Celery Stalk Tops with Leaves
- 4 stems fresh Thyme
- 2 Bay Leaves
Chicken in White Wine with Vegetables
- 4 Chicken breasts, bone in and skin on
- 4 Chicken thighs, bone in and skin on
- 4 Chicken legs, bone in and skin on
- Kosher Salt, to taste
- Freshly Ground Black Pepper, to taste
- 1 tablespoon Olive Oil
- 16 ounces Sliced Mushrooms
- 1 large Sweet Onion, chopped
- 4 stalks Celery, sliced into 1-inch pieces
- 6 large Carrots, peeled, sliced into 1-inch pieces
- 6-8 cloves Garlic, peeled and crushed
- 1 cup frozen Pearl Onions
- 1 pound small Red Onions, halved
- Wine, reserved from marinade
- 6 stems Fresh Thyme
- 2 Bay Leaves
- 2 cups Chicken Stock
- 2 tablespoons chopped Italian Parsley, for garnish
- In a large ziplock bag, combine chicken and the marinade ingredients. Place in refrigerator and let sit for 2 hours.
- When finished marinating, cut a small hole in the corner of the ziplock bag, drain and reserve the wine. Remove the Chicken and pat dry with paper towels.
- Preheat the oven to 350°F. Generously salt and pepper each of the chicken pieces. Heat the olive oil over medium-high heat in a large Dutch oven. Work in batches and sear both sides of the chicken. Cook the skin side down for 7 minutes, turn and cook another 5 minutes. Drain chicken on a wire rack placed over a shallow roasting pan.
- Add mushrooms to the Dutch oven and cook over medium-high heat until the mushrooms release their moisture and are browned, about 10-12 minutes. Use a spatula to remove all the chicken bits from the bottom of the pan.
- Add the onion, celery, carrots, and garlic. Season with salt and pepper to taste. Continue to cook on medium-high, stirring frequently for about 6-8 minutes, until browned.
- Add the reserved wine, thyme, bay leaves and pearl onions. Reduce to simmer and remove any additional browned bits on the bottom of the pan. Stir in the chicken stock.
- Add the chicken thighs and legs atop the vegetables with the skin side up and not submerged in the liquid. Add the additional chicken juices from the roasting pan. Cook in a 350° F oven for 1 hour. In the meantime, refrigerate the chicken breasts.
- Add the chicken breast to the pan with the other meat and cook for an additional 20 minutes or until the breasts register 150°F on an instant-read thermometer in the thickest part of the chicken.
- Garnish with chopped parsley. Serve warm.
- Serving Size: 2 cups
- Calories: 489
- Sugar: 7 g
- Sodium: 843 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 3 g
- Protein: 75 g
- Cholesterol: 161 mg
Keywords: chicken meal, entree, one pot meal, chicken breast, vegetables, potatoes, onions, carrots, dinner, easy meals, soup