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Chicken with White Wine and Herb Sauce
Chicken with White Wine and Herb Sauce
Chicken with White Wine and Herb Sauce

This delicious chicken with white wine and herb sauce is a wonderful meal sure to please the whole family.


Serves 4.

* 2 tablespoons olive oil
* 1 whole (3- to 4-pound) chicken, cut into 8 pieces
* Coarse salt and freshly ground pepper
* 3 tablespoons finely chopped shallots
* 2 tablespoons very finely chopped garlic
* 1/2 cup dry white wine
* 1 1/2 cups homemade or store-bought low-sodium chicken stock or broth
* 2 tablespoons chopped fresh chives
* 3 tablespoons chopped fresh flat-leaf parsley
* 3 tablespoons chopped fresh basil
* 1 tablespoon unsalted butter


1. Preheat oven to 400 degrees.
2. Heat olive oil in a large ovenproof skillet over medium-high heat. Season chicken with salt and pepper and place in skillet, skin-side down. Cook until skin golden brown and crisp, 4 to 5 minutes. Turn chicken and transfer skillet to oven. Cook until chicken is cooked through, 35 to 40 minutes. Transfer chicken pieces to a platter and set aside.
3. Place skillet over medium heat; add shallots and garlic. Cook, stirring, until softened, about 30 seconds. Add wine and stir to combine. Cook until liquid is reduced to about 2 tablespoons, 3 to 4 minutes.
4. Add chicken stock and cook until thickened, 5 to 7 minutes. Stir in chives, parsley, basil, and butter; season with salt and pepper. Return chicken to skillet. Using a spoon, coat chicken pieces with sauce. Serve immediately.

First published April 2008

Copyright 2007 Martha Stewart L

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