Last updated on February 1st, 2023
If only to satisfy my curious mind, last week I threw some bacon lardons, sliced leek, button mushrooms, boneless chicken thighs, and fresh, fragrant thyme into a big pot. Then I covered the works with an entire bottle of dry white wine. The result? Pure bliss, my friends. Looking for a company-worthy main course that can be made ahead of time? Love a stew that only improves after it has been refrigerated and reheated? You will love my “Chicken Sauvignon Blanc.”
To see me make this stew during a winter storm, visit my YouTube channel here: Snow Day Vlog: Cleaning Silver and Cooking Chicken in White Wine. Then scroll down for the printable recipe.
Chicken Sauvignon Blanc
A company-worthy main course that comes together in less than one hour. I like to serve the stew on a bed of hot, cooked rice.
Servings: 6
Equipment
- A soup pot or Dutch oven that holds 5 quarts
Ingredients
- 1 tablespoon olive oil
- 6 slices (about 150g) bacon, cut into thin lardons
- 1 leek, cut into thin rounds
- 8 (or up to 10) skinless, boneless chicken thighs
- 12 ounces (340g) button mushrooms, sliced
- 10 stems of thyme, tied together with kitchen string
- 1 (750ml) bottle of good-quality Sauvignon Blanc wine
- 1/2 teaspoon salt (or more, to taste)
- Grinds of black pepper, to taste
- The juice of 1 lemon
- Optional for garnish: chopped fresh dill
Instructions
- Warm the olive oil in a Dutch oven set over medium heat. Add the bacon lardons, and cook until the bacon has rendered some of its fat -- 1 or 2 minutes. Add the leek, and sauté for about 4 minutes. Add the chicken thighs, mushrooms, thyme, wine, and seasonings. Bring to a boil, and then reduce the heat to a simmer. Cover and simmer until the chicken is cooked -- about 45 minutes. Remove the bundle of thyme. Stir in the lemon juice.
- Serve on a bed of hot, cooked rice (or on noodles). Garnish each serving with the chopped fresh dill.
Elizabeth says
Hi Kevin,
I just watched, and thoroughly enjoyed, the vlog that includes this recipe. Like you, I love to surround myself with beautiful things and silver is often at the top of the list. In the past, I’ve purchased some antique pieces with worn off spots in the interior. Do you have any suggestions regarding use of pieces with exposed spots, or re-tinning? I want to use my pieces and not just set them out as home adornments. Any advice you can give me would be greatly appreciated.
Robert Lesko says
Sounds amazing. And easy.
I drink only dry wine during “dry January”.
Leslie Ross Lentz says
We enjoyed the chicken very much. I liked how easy and flavorful it was/is since we have some leftovers for lunch today.
For contrast in texture to the stew we roasted fingerling potatoes.
Thank you for being you!
Leslie
P.S. Bought some forsythia too, you influencer you!
Jo Ann says
Hi Kevin,
I will be making this recipe. Looks delicious!! Thanks!!
Anne says
Do you serve a side of vegetables with this?
Troy says
This was absolutely delicious. I didn’t use the dill as my wife doesn’t care for it. But I will definitely be making this again. My wife suggested adding carrots and maybe just adding the rice to it like a chicken and rice type of stew. But, this was great. Passing on to my friends.