Rustic Chicken in Wine Sauce

There’s something magical about a one-pot meal that brings together rich, comforting flavors with minimal effort. This Rustic Chicken in White Wine Sauce is a celebration of simplicity and elegance—a hearty combination of tender chicken thighs, earthy mushrooms, and creamy potatoes, all simmered in a fragrant white wine sauce. It’s the perfect dish for cozy evenings, when you want something that feels special but doesn’t require hours in the kitchen. Gather around the table and let this dish transport you to the rustic charm of the French countryside.

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In this recipe, we use two kinds of onions. First, onions are diced and sautéed with the mushrooms as a part of the sauce. When the dish goes into oven, peeled pearl onions are added. Of course, you can omit the pearl onions, but we feel this adds to the “rustic” French feel of the dish.

Use small Yukon gold potatoes, cut in half for the dish. They simply cook in the sauce in the oven, so the smaller size allows them to cook through.

Any mushrooms will work. We like medium size portobello mushrooms, cut in quarters, for this dish.

Once the veggies are prepped, heat olive oil in a Dutch oven or a deep skillet. Brown the chicken over medium high heat. This dish is for 4 pieces of chicken but if you chose to add more chicken, fry in batches. Once browned, remove from the Dutch oven and set aside.

Once the chicken is all browned and out of the Dutch oven, it’s time to sauté the veggies. Start by sauteing the onions until slightly soft. Next, add the mushrooms. Finally, add the minced garlic and salt and pepper.

Once the onions and mushrooms are slightly soft, add the flour. Coat the veggies well. This will act as a thickener, making the sauce creamy throughout. Stir for a minute or two, until well coated.

Add the white wine slowly, while stirring. Scrape up any brown bits that may have stuck on the bottom. After the wine cooks for a few minutes, add the chicken stock.

Add the herbs. In this dish, we like to use an herb bundle, tied together with kitchen twine.

Place the potatoes in the dish. If using the pearl onions, add them at this time as well. Add the chicken on top of the potatoes. Cover with the lid or tightly with foil. Cook for about 40 minutes at 350 degrees.

Remove the lid and let the chicken cook another 10-15 minutes uncovered. Add the cream or butter at this time, if using, for extra creaminess.

One Pot, One Bowl Dish

Whether you’re serving it for a casual weeknight dinner or a special gathering, this Rustic Chicken in White Wine Sauce is a dish that warms the heart and delights the palate—simple, satisfying, and sure to become a favorite at your table.

Yield: 4

Author: Jennifer Hipskind

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One-Pot French Chicken

This Rustic Chicken in White Wine Sauce is a celebration of simplicity and elegance—a hearty combination of tender chicken thighs, earthy mushrooms, and creamy potatoes

Prep time: 15 MinCook time: 1 HourTotal time: 1 H & 15 M

Ingredients

• 4-6 bone-in, skin-on chicken thighs
• Salt and freshly ground black pepper
• 2 tablespoons olive oil or unsalted butter
• 1 small onion, diced
• 12-15 pearl onions peeled
• 8 oz mushrooms, sliced or quartered
• 1 tablespoon all-purpose flour
• 1 lb baby Yukon gold potatoes, halved if large
• 3 garlic cloves, minced
• 1 cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
• 1 cup chicken broth
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• 1 bay leaf
• 1/4 cup heavy cream or 1 tablespoon butter (optional, for richness)
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat oven to 350°F
2. Pat the chicken thighs dry with paper towels and season them generously with salt and pepper.
3. Heat olive oil or butter in a large oven-safe pot or Dutch oven over medium-high heat.
4. Add the chicken thighs, skin-side down, and brown for 4-5 minutes per side until golden. Remove the chicken and set aside.
5. In the same pot, reduce the heat to medium. Add the diced onion and mushrooms, cooking for 5-6 minutes until softened. Season lightly with salt and pepper.
6. Add the minced garlic and cook for another 1 minute until fragrant.
7. Add the flour to the onion and mushroom, fully coating the veggies. Stir together for about a minute.
8. Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 3-4 minutes to reduce slightly.
9. Add the chicken broth, thyme, and bay leaf.
10. Place the baby Yukon gold potatoes and pearl onions into the pot, spreading them out evenly.
11. Nestle the browned chicken thighs on top, skin-side up, ensuring they’re partially submerged in the sauce but not fully covered.
12. Cover the pot with a lid or tightly with foil. Transfer to the preheated oven and bake for 35-40 minutes.
13. Remove the lid and bake for an additional 10-15 minutes to crisp up the chicken skin and reduce the sauce slightly.
14. Optional: Stir in the heavy cream or swirl in 1 tablespoon of butter to add richness and a velvety texture to the sauce.
15. Remove the bay leaf and adjust the seasoning with more salt and pepper if needed.
16. Garnish with fresh parsley and serve warm. Enjoy!