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:2 hours and 20 minutes
Yield:10 servings 1x
Category:One Pot Meal
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
8 stems fresh Thyme
4 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, coarsely 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 Potatoes, halved
Wine, reserved from marinade
6 stems Fresh Thyme
2 Bay Leaves
2 cups Chicken Stock
2 tablespoons chopped Italian Parsley, for garnish
Combine chicken and the marinade ingredients and separate in two large ziplock bags. Place in refrigerator and let sit for 2 hours. Tur the bags over every 30 minutes to saturate all sides.
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 loosen 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 and semi-softened.
Add the reserved wine, thyme, bay leaves, pearl onions, and red potatoes.
Refrigerate the chicken breasts.
Loosen any additional browned bits on the bottom of the pan. Stir in the chicken stock and bring to a soft boil.
Reduce heat to a simmer.
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.
Add the chicken breast to the pan with the other meat and cook for an additional 20-25 minutes or until the breasts register 155°F on an instant-read thermometer in the thickest part of the chicken.
Serve pieces of chicken atop a bed of veggies with juices. Garnish with chopped parsley.
Use chicken pieces that are bone-in and skin on. There is a wonderful flavor added from these parts of the chicken.
Because there are so many pieces of chicken, I used two large gallon ziplock bags for marinating. You could probably get everything into one jumbo ziplock bag.
When marinating, I add the top leaves along with the celery and the onions with their skins as well. These add additional flavor to the marinating process. Crush the garlic cloves in order to release their full flavor.
You don’t have to spend a lot of money on a dry white wine for this marinade. A cheaper Chardonnay is what I picked up and it was perfect for this recipe.
Clip the corner of the ziplock bags and drain out the marinade into a bowl. This liquid will be used later on in the recipe.
Pat the chicken pieces with paper towels to dry them before you sear them in the Dutch oven. This will help keep it from steaming instead of searing.
Generously season both sides of each chicken piece with salt and pepper before you sear them.
Don’t crowd the chicken when you are cooking the pieces. Work in batches and sear 3 or 4 pieces at a time.
Cook the mushroom slices over medium-high heat until they release their moisture and are browned.
After cooking the mushrooms, use a spatula to loosen all the chicken bits from the bottom of the pan. The liquid from the mushrooms helps this process.
The chicken thighs and legs take longer to cook than chicken breasts because they have a higher fat and density content. Therefore these should be cooked first in the oven while the chicken breasts sit in the refrigerator.
Lay the chicken pieces atop the veggies skin side up. Do not submerge the pieces into the liquid.
The juices from the seared chicken that have drained from the wire rack are full of flavor. Make sure and add them along with the chicken stock.
I have served this recipe in two different ways. One with the whole chicken pieces atop the bed of veggies. The other way is to remove the meat from the bones after they’re cooked and add the chunks of chicken to the pan. Both are delicious.
Serving Size:1 Piece of Chicken with 1 1/2 cups Veggies
Saturated Fat:4 g
Unsaturated Fat:9 g
Trans Fat:0 g
Keywords: Onepot Chicken Recipe, Chicken Recipe, Chicken Stew With Veggies, Chicken Dinner, Chicken in White Wine Sauce