Chicken in White Wine Sauce

Chicken.delights's picture

Jan. 10, 2012


Chicken 3 Pound (1 Chicken, 2 1/2
Onion slice 3
Parsley sprigs/Dried parsley 1 teaspoon
Mace/Nutmeg 1 Pinch
White peppercorns 6
Bay leaf 1
White wine 3/4 Pint
Chicken stock 1/4 Pint
Butter 2 Ounce
Flour 1 1/2 Ounce
Tarragon leaves 2 Teaspoon
Double cream 2 Fluid Ounce



1) Cut chicken into pieces and arrange other ingredients.


2) In a casserole, put chicken pieces with onion, parsley sprigs, mace, peppercorns and bay leaf.

3) Stir in wine and stock and cook in oven for 35-45 minutes, until tender.

4) Remove chicken pieces from oven and transfer to serving dish, keep warm.

5) Boil liquid left in casserole for a few minutes to strengthen flavour, and reduce quantity.

6) In a skillet, melt butter, stir in flour and when smooth strain in 3/4 pint of the liquid.

7) Season the sauce, and add 1 teaspoon tarragon leaves and cream.


8) Pour sauce over chicken and sprinkle with remaining tarragon leaves on top.

9) Serve at once, with rice or mashed potatoes.

Recipe Summary

Difficulty Level: Medium
Cook Time: 70 Minutes
Ready In: 70 Minutes