Chicken with White Wine Sauce
Prepare a savory chicken dish that’s easy to make and perfect for entertaining guests. Our recipe for chicken with white wine sauce is straightforward yet elegant and distinctive—we’re talking fall-off-the-bone good!
We used Herbes de Provence in this recipe, which is a fancy title for the combination of thyme, rosemary, lavender, fennel, Italian parsley, marjoram, oregano and tarragon. You can easily purchase Herbes de Provence and frankly, it’s less time-consuming than making your own.
The most wonderful byproduct of making this recipe is the glorious gravy—hence we suggest a side of rustic bread for dipping!
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Chicken with White Wine Sauce Recipe
- 3 lbs chicken thighs, drumsticks or both
- salt and pepper
- 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 flour
- 2 1/2 cups low-sodium chicken broth
- 2 bay leaves
- 1 Tbsp Herbes de Provence
- 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 and 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 flour and stir to dissolve. Add chicken broth, bay leaves and Herbes 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.