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Chicken in a White Wine Sauce

Follow this recipe for a delicious French dish which uses chicken direct from your freezer.

  • Timer Prep 15 min
    Cook 45 min
  • Chart 365.0 cal/
  • Chef hat Easy


Peel the shallots. Finely chop the garlic cloves. Slice the mushroom. Finely chop the fresh parsley.


  1. 1 Fry the chicken and shallots in the oil for 10 minutes until golden then scoop the chicken pieces onto a plate and set aside.
  2. 2 Stir in the garlic and mushrooms with the shallots and cook for roughly 1 minute.
  3. 3 Add the white wine and bouquet garni, season, and simmer for 10 minutes.
  4. 4 Increase the heat and reduce the wine until it’s nearly entirely gone (around 1 to 2 tbsps remaining).
  5. 5 Add the flour, stir for 30 seconds, then pour in the chicken stock. Return the chicken to the pan and simmer for 20 minutes until cooked through.
  6. 6 Stir the double cream through the mixture with a handful of finely chopped parsley.
  • Average per serving
  • Calories 365.0kCal
  • Fat15.4g
  • Saturated5.9g
  • Salt0.9g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg