Simple Wine Stewed Chicken Breast and Potatoes


Simple Wine Stewed Chicken Breast and Potatoes
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  1. 3 lg. potatoes
  2. olive oil
  3. 1/2 lg. sweet onion (chopped)
  4. 1 tsp. minced garlic
  5. 1 1/2- 2 lbs. of chicken breasts (trimmed)
  6. 1 1/2 c. white wine ~ reserve a 1/2 cup
  7. 2 1/2 c. chicken broth ~reserve 1/2 cup
  8. 2 lg bay leaves (3 if med. size)
  9. 1 tsp. dried rosemary leaves ( fresh rosemary, or lemon thyme is a good substitute if you have them on hand)
  10. 1 tsp. Worcestershire
  11. 1 tsp. Kosher salt
  1. Put a cast iron, or other pan without a non-stick coating on med-high heat, and pour in about a tbs. of olive oil.
  2. Chop the potatoes into roughly 1″ chunks and toss in the hot pan.
  3. Begin slicing the chicken breasts against the grain, into thin slices.
  4. When the potatoes start to brown, add the sweet onions.
  5. Once the onions are beginning to caramelize, add the garlic and salt.
  6. Add the chicken, and saute for a couple minutes, then add 1c. wine, 2 cups broth, herbs & Worcestershire.
  7. Simmer for about an hour, then add remaining wine & broth. Simmer another hour.
  1. This recipe pairs well with our Yankee Boy White Wine.
Hardwick Winery

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