She Strengthens

One-Pot Wonder: Creamy White Wine Chicken

Inspired by a family favorite, this recipe combines the flavors of white wine, chicken, and vegetables in a single pot. The result is a tender, juicy dish that’s both easy to make and impressive to serve.

The Magic of White Wine

A short marinade in white wine sets the tone for this recipe, infusing the chicken with subtle flavors. The same wine is then used to poach the chicken, along with potatoes, carrots, and harvest peas. The result is a rich, creamy sauce that’s simply irresistible.

A Simple yet Elegant Recipe

This one-pot meal yields two generous servings and can be prepared in under an hour. The difficulty level is easy, making it perfect for a weeknight dinner or special occasion.

Gather Your Ingredients

• 1 lb boneless, skinless chicken breast halves
• 2 cups Vinho Verde (or other inexpensive, non-oaky white wine)
• 1 cup chicken stock
• 2 medium russet potatoes
• 2 medium-sized carrots
• 2 cups harvest peas
• 1/4 cup crème fraiche
• 4 cloves garlic, whole
• 2 bay leaves
• 5 peppercorns
• 1 teaspoon butter
• Chives (or green onions)

Let’s Get Cooking!

1. Marinate the chicken breast halves in white wine for 10-15 minutes.
2. While the chicken is marinating, peel and dice the carrots and potatoes into small pieces. Peel the garlic and chop the chives.
3. Remove the chicken from the wine and set it aside. Pour the wine marinade and chicken stock into a 2-quart saucepan. Add the garlic, peppercorns, bay leaves, carrots, and potatoes. Season with salt and cook covered at medium heat for 15 minutes.
4. When the vegetables are almost tender, add the chicken breasts. Make sure they’re completely covered with liquid. Cover and simmer for 5 minutes on low heat, then turn off the heat and let it sit for another 5 minutes.
5. Remove the chicken from the pan and place it in a covered dish to keep warm. Allow the vegetables to cook longer on high heat if needed. Add the peas when the carrots and potatoes are tender. Cover and cook for 4 minutes or until the peas are done.
6. With a slotted spoon, remove the vegetables and place them in a covered serving dish with the chicken. Discard the bay leaves, garlic, and peppercorns.
7. Return the wine sauce to the stove and heat it on high uncovered for 5 minutes. Stir in the crème fraiche and butter. Continue to reduce the sauce for another 5 minutes or until it reaches the consistency of a thin cream soup. Taste for salt and pepper.
8. Pour the sauce over the cooked vegetables and chicken. Garnish with chopped chives and serve.

Enjoy your delicious one-pot wonder!