Chicken in Sauvignon Blanc

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This simple one-pot chicken dish, made with Sauvignon Blanc, is a quick weeknight meal inspired by a family recipe. Featuring chicken, vegetables, and a dry white wine, it's both flavorful and easy to prepare.

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Prep Time:15

Cook Time:1 5

Total Time:1 20

Course: Main Course

Cuisine: Californian

Keyword: Chicken, Mulled Wine, Sauvignon Blanc

Season: Spring

Servings: Servings

Calories: 548kcal

Author: Krista Harris

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.

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