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Chicken breasts braised in white wine sauce

kept bydani00
recipe byEpicurious

I combined a coq au vin-style recipe with a chicken stew recipe to come up with this healthy, hearty meal.


4 center cut bacon slices, coarsely chopped
4 skinless boneless chicken breast halves
8 ounces large crimini (baby bella) mushrooms, quartered
1 large shallot, chopped
3 leeks, white parts only, sliced
2 garlic cloves, chopped
2 bay leaves
8-10 small white boiler onions, peeled
1 cup baby carrots
2 cups dry white wine (such as Chardonnay)
1 1/2 cups chicken stock
4 teaspoons all purpose flour
Salt and pepper
Fresh thyme

  1. Preheat oven to 275°F.
  2. Sauté bacon in large ovenproof dutch oven over medium-high heat until crisp. Using slotted spoon, transfer to plate or simply discard.
  3. Sprinkle chicken with salt and pepper. Add to drippings in skillet. Brown chicken on either side, about 3-4 minutes per side. Transfer to plate.
  4. Add garlic, leeks, onions, shallots, mushrooms and carrots to skillet; sprinkle lightly with salt and pepper. Sauté until brown, about 10 minutes. Add wine, 1 1/4 cups broth, and bacon (if using). Add fresh thyme, bay leaves. Bring to boil, stirring occasionally. Boil 10 minutes.

    Meanwhile, place flour in small cup. Add 1/4 cup stock, stirring until smooth. Add flour/stock mixture to sauce.

    Add chicken back into pot. Cover pot and place in oven. Cook for 1-2 hours.  




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