What is einkorn flour?
Watch our video and find out.
Wine makes everything taste better, and what’s more, our savory chicken with white wine sauce is prepared using einkorn flour. So if you’re sensitive to wheat, you can enjoy a favorite dish without sacrificing flavor! Don’t have einkorn flour? No worries! You can also make chicken with white wine sauce using traditional all-purpose flour.
This recipe is easy to complete and the directions are straightforward—even a novice can comfortably prepare it. Our chicken in white wine sauce is elegant and distinctive, but also hearty and comforting. Perfect for any occasion, get ready for chicken that’s fall-off-the-bone good!
This dish calls for Herbes de Provence, which is a fancy title for the combination of thyme, rosemary, lavender, fennel, Italian parsley, marjoram, oregano and tarragon. It’s a great shortcut to buying and blending your own spices. But if you don’t have it on hand, a mixture of dried thyme, oregano and rosemary will do.
The most wonderful byproduct of this recipe is the gravy, baby! We suggest a side of einkorn Dutch oven bread for dipping!
Einkorn is helpful for those with gluten sensitivities or intolerances and not intended for those with celiac disease.
Chicken with Einkorn White Wine Sauce Recipe
- 3 lbs chicken thighs, drumsticks or both
- salt and pepper, to taste
- 2 Tbsp olive oil
- 3 strips bacon, cut into ½" pieces
- 1 medium yellow onion, diced
- 2 carrots, peeled and finely diced
- 1 celery stalk, finely diced
- 2 cloves garlic, minced
- 1 cup dry white wine, or dry vermouth
- 2 Tbsp all-purpose einkorn flour
- 2 1/2 cups low-sodium chicken broth
- 2 bay leaves
- 1 Tbsp Herbes de Provence, (or a tsp each of thyme, rosemary and oregano)
- 1/4 cup heavy cream, or half-and-half
- salt and pepper, to taste
- 2 Tbsp fresh parsley, chopped
- Season chicken on all sides with salt and pepper. Place a high-sided skillet or Dutch oven over medium-high heat then add oil. When oil starts to shimmer, add chicken, skin side down and cook, undisturbed, for about 5–6 minutes per side until dark golden brown. Transfer chicken to a platter then cover with foil. Don’t worry that it’s undercooked—it’ll finish cooking in the sauce!
- Reduce heat to medium, add bacon to the pan then cook 5 minutes until it becomes crispy. Drain all but 2 Tbsp of the oil from the pan then add onion, carrots and celery in with bacon. Cook 8–10 minutes until the vegetables are tender and the onions begin to turn golden brown. Add garlic then cook 1 additional minute.
- Pour in wine and allow it to bubble until reduced by half, making sure to scrape up all the flavorful bits that are stuck to the bottom of the pan. Sprinkle in einkorn flour then stir to dissolve. Add chicken broth, bay leaves and Herbs de Provence then stir to combine.
- Bring liquid to a boil then transfer chicken back into the pot. Cover, reduce heat to low and simmer for about 45–50 minutes until the chicken is thoroughly cooked and fall-off-the-bone tender.
- Remove from heat, stir in heavy cream, taste for seasoning then add salt and pepper to taste. Remove and discard bay leaves then transfer chicken to a serving platter. Coat chicken in sauce, sprinkle with fresh chopped parsley and serve.
Serve the chicken on a bed of brown rice with a loaf of crusty einkorn bread on the side to soak up all the wonderful gravy!