Name: Chicken in Sauvignon Blanc
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Ingredients: Olive oil; 1 chicken (cut into parts or 4 thighs and drumsticks); Coarse salt and freshly ground pepper; Herbes de Provence; 1 onion (coarsely chopped); 2 cloves garlic (chopped); 2 carrots (cut in 1-inch-thick slices); 2 ribs celery (or 1 fennel bulb, cut in 1-inch-thick slices); 1 pound fingerling potatoes (cut in bite-sized pieces or left whole if small); 2 cups Sauvignon Blanc (or dry white wine, room temperature); Italian parsley (or other fresh herb for garnish)

A white bowl with chicken in Sauvignon Blanc, vegetables, and bread. — Photo: Rosminah Brown

This recipe is a variation of a traditional coq au vin, but it is made with white wine, and it is a simple one-pot meal meant for busy weeknights. It is also inspired by the braised chicken dish that my Romanian great grandmother used to make for me that I called Chicken Goulash (even though it bore no resemblance to goulash).

Choose a Sauvignon Blanc or other dry white wine from Santa Barbara County that is not so expensive that it will pain you to cook with it, but one that you will want to drink. The amount used in the recipe conveniently leaves you with a couple glasses to drink while cooking or with dinner.

Ingredients

Olive oil
1 chicken, cut into parts or 4 thighs and drumsticks
Coarse salt and freshly ground pepper
Herbes de Provence
1 onion, coarsely chopped
2 cloves garlic, chopped
2 carrots, cut in 1-inch-thick slices
2 ribs celery, or 1 fennel bulb, cut in 1-inch-thick slices
1 pound fingerling potatoes, cut in bite-sized pieces or left whole if small
2 cups Sauvignon Blanc, or dry white wine, room temperature
Italian parsley, or other fresh herb for garnish

Instructions

Rub the chicken parts with olive oil and season generously with salt, pepper and herbes de Provence. Then set aside and let them come to room temperature while you prep the remaining ingredients. Heat some olive oil in a large ovenproof deep skillet or shallow Dutch oven and sauté the chicken parts until golden brown on each side. Remove and set aside. Add the onion, garlic, carrots and celery (or fennel) to the pan and sauté for a few minutes, while seasoning lightly with more salt, pepper and herbes de Provence.
Add the wine and deglaze the pan and then add the potatoes and the chicken pieces. Cover and simmer for 20 minutes. Preheat the oven to 425° and place the chicken dish in the oven uncovered for another 15–30 minutes, until tender and cooked through (chicken will read 165° in the thickest part). Add a little chopped parley to garnish. Serve accompanied by some good bread and Sauvignon Blanc, of course.

Nutrition

Chicken in Sauvignon Blanc