Chicken in White Wine Recipe
Succulent chicken chunks and crispy bacon infused with garlic and white wine—bursting with flavor and utterly delicious!
Ingredients
- 1/4 tsp black pepper
- 50 gms plain flour
- 4 tbsp olive or sunflower oil
- 4 rashers lean bacon, chopped
- 10-12 small onions or shallots (cut in half)
- 180 gms mushrooms, sliced
- 25 gms butter
- 500 gms boneless and skinless chicken breasts (chopped into 3cm pieces)
- 300 ml dry white wine
- chicken or vegetable stock
- 4 garlic cloves, peeled
- 2 bay leaves
- 2 fresh thyme sprigs (washed or 1/2 tsp dried thyme)
Instructions
- Preheat the oven to 200C.
- Mix the pepper with the flour and coat the chicken pieces thoroughly. Set aside.
- Heat a large frying pan on medium heat. Add 2 tbsp of oil and when it becomes hot, tip in the bacon. Fry until it becomes brown.
- Then tip in the onions and fry till they turn golden brown on the outside. Add the mushrooms and fry for 2 minutes.
- Transfer the bacon, onions and mushrooms into a heatproof casserole dish with a lid.
- Add the remaining oil and the butter in the frying pan and fry the chicken 5-7 minutes until it is browned on the outside. Place the chicken in the casserole with the vegetables.
- Pour the wine into the frying pan and bring to the boil scraping any sediment from the bottom of the pan, then pour over the ingredients in the casserole.
- Place the chicken stock, garlic, bay leaves and thyme in the fry pan and bring to the boil.
- Add the stock and herbs to the chicken.
- Cover the casserole dish and cook in the oven for 1 hour or until the chicken is tender.
- Serve with boiled potatoes and carrots.
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