Last updated on February 26th, 2019
Happy January! This month, I’m returning to my ancestral roots, and cooking French food for you! First up is Poulet au Vin Blanc — chicken and veggies poached in an aromatic brew of Sauvignon blanc and tarragon leaves. Here’s the video and printable recipe for this one-pot wonder:
Thanks for watching!
If nothing else, at least you learned a way to julienne carrots. And celery. And a long leek.
Special hat-tip to the reader who told me to buy a santoku knife. It works like a charm.
Another hat-tip for Avery the Beast. She remained calm and collected until dinner was served!
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And here’s the printable:
This "Poulet au Vin Blanc" is French home-cooking at its best: uncomplicated, delicious, and as colorful as a Lady Gaga concert.
Ingredients
- 2-3 carrots (peeled)
- 2-4 celery stalks
- 1 leek (use white and tender green only)
- Salt and freshly-ground black pepper
- 1 generous teaspoon dried tarragon leaves (plus more for garnish)
- 8 skin-on, bone-in chicken pieces (thighs and drumsticks are always nice)
- 1 (750ML) bottle Sauvignon blanc
- Low- or no-sodium chicken stock, up to 4 cups as needed
- 1 Turkish bay leaf
Instructions
- Scatter 1/3 of the vegetables into a heavy 5-quart pot or Dutch oven. Add 2 chicken pieces, and cover with more vegetables. Continue layering the chicken and vegetables, and then place the bay leaf on top. Add the wine, followed by enough chicken stock to barely reach the top of the chicken and vegetables.
- Bring to a boil of over high heat. Then lower the heat, cover the pot, and let the chicken simmer quietly until done -- usually 35 minutes. Remove the bay leaf.
- Arrange the chicken on a bed of cooked brown rice. Scatter the vegetables over the chicken, and then baste with the cooking liquid. Garnish with dried tarragon leaves. Any leftover liquid can be cooled and refrigerated. Reheated liquid is terrific for soup!
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Virginia says
This looks perfect! Quick, nourishing, warm and satisfying…my kind of recipe. Will definitely be trying this soon. Thanks Kevin and Happy New Year!
Delores says
Please more French easy recipes ~ this is a must try!!
Happy New year
Kevin Lee Jacobs says
Hi Virginia – This dish is all that you mentioned. Enjoy!
Hi Delores – If you try this dish, I hope you’ll post your review of it!
Susan Rieske says
Happy New Year Kevin! I’m going to make this tonight! I used your leek growing method this year, and have lots of leeks still in the garden.
Yes, please, more French recipes.
Karin Hamann says
This does look delish! Do you use an expensive wine, or does the dish taste good if one uses a less expensive one?
John says
This looks right up my alley. Can’t wait to try it. Happy New Year, Kevin!
Ardelle F Tuxen says
Simple quick recipes like this are my favorite – fresh vegetables, herbs and chicken are so satisfying and fragrant. BTW, I also love my Santoku knife as well as my chef’s knives – they each work for specific tasks. Truthfully, I happiest in my kitchen just about any time. Thanks for this recipe – it’s a bit different than my typical “chicken soup”, so will give this a whirl this week.
Kevin Lee Jacobs says
Hi Susan – So glad my leek-growing method worked out for you!
Hi Karin – I used a moderately-priced Sauvignon blanc. Let me know how the dish works out for you!
Hi John – And a happy New Year to you!
Hi Ardelle – Enjoy!
Maraya says
Another lovely dish, Kevin. Bonne année!
Hortensia says
Hi Kevin, I’m not much for chicken but I must say that I do like all the other ingredients in this recipe. It’s one pot and easy to cook. I will certainly give this a try. Happy New Year!
Cheryl says
In the beginning you mention sauvignon blanc and at the end, cabernet sauvignon. I guess it’s the former since that’s what’s in the printed recipe, but are they interchangeable is is the blanc preferable?
Maria Clark says
Hi Kevin! Trying to teach Regina to cook, so this will be a great recipe to gave her learn. -Maria
Suzanne Surburg says
Does the wine have to be a Savingnon Blanc? I have Chardonnay in my wine closet and would like to use that.
This looks wonderful and just what the doctor ordered to combat my sweetie’s winter cold.
Sandra Payette says
Thanks Kevin. I will make this for my friends from France. They will be over the moon. Your recipes are always fabulous. Would love some more simple french recipes. xoxo
Linda A says
This looks very satisfying. I imagine it would be equally good later in the week as a soup by
just cutting the chicken off the bone and re-heating all of it – rice included – as soup. It’s definitely on the menu for me this week!
Also, Kevin, what was your final conclusion about the instant pot?
Would also love if you did some reviews on knives.
Shelley says
Made this tonight and it was delicious! Seared the chicken thighs first for a little color, used an onion instead of leek, unoaked Chardonnay, bone broth. Served over a bed of organic brown rice, red Jasmine rice, black barley that Kroger sells frozen. All changes only made because that’s what I had on hand. Thanks so much for this, Kevin — going on the regular dinner rotation!
Robin says
Yes please to more French recipes, especially ones like the above! I’m a busy working mom of 3, and this is exactly the kind of recipe I look for. Can’t wait to try it!
Stan G. says
Happy New Year Kevin,
What a great Winter recipe. So, I had just read your post when friends called and wanted to come over for dominoes. “Sure no problem” then, eek what to make for dinner. Wait I just read/watched a great chicken recipe and I think I have everything for it. So with minor modifications (plain white onions, no leaks handy) I made this dish. The taragon flavor was sublime with the chicken and there wasn’t a morsel left. Thank you so much. This is a new go to for a high flavor, healthy and easy to make meal. (next time with leeks)
Kevin Lee Jacobs says
Hi Stan G. – So glad that you and your company enjoyed this one-pot dish!
Nancy says
Kevin, your version of this dish was delicious and exceeded expectations. I just made it for the first time, but definitely not the last! It’s such good cold weather food, with more flavor than the recipe suggests. Love your approach to food, and your blog is full of good ideas and fun.
Kevin Lee Jacobs says
Hi Nancy – I’m so glad this recipe worked out for you. Music to my ears!
Cissy says
Five stars once again! Made this for dinner last night, Kevin, and it was delicious! Reminded us of our trip to France. Accidentally bought a Riesling labelled as dry, turned out great! Now trying to decide what to to do with all the delicious leftover broth/sauce – definitely do not want that to go to waste! Thank you and I’d love more French recipes.
Kevin Lee Jacobs says
Hi Cissy – I’m so happy the dish was a success for you! (Good to know that a dry Riesling can sub for the Sauvignon blanc.)