Utah Bites

Chicken with White Wine Sauce

Chicken with white wine sauce is a French recipe where the chicken is usually sauteed and then served with a light wine sauce.


Whenever I’m eating in France, one of the things I love is how French cooks can transform a simple chicken, cut into parts, into a divine dinner. The chicken is usually sauteed and then served with a light wine sauce. It’s a very simple method of keeping the chicken tender and juicy while also imparting rich flavor. Here is a recipe I use at home frequently. 


  • 8 chicken thighs, skin-on, bone-in
  • 2 tsp. kosher salt
  • 1 Tbsp canola oil
  • 2 shallots, peeled and thinly sliced
  • 2 Tbsp white wine vinegar or Champagne vinegar
  • 3/4 cup dry white wine
  • 1 tsp. minced fresh thyme 
  • 1 tsp. minced fresh rosemary
  • 1 1/2 tsp. minced fresh parsley
  • 1 tsp. minced fresh or dried marjoram
  • 2 Tbsp unsalted butter


  1. Season the chicken pieces with kosher salt. In a large skillet, heat the canola oil over medium-high heat for a couple of minutes, until the oil begins to shimmer.
  2. Add half of the chicken pieces, being careful not to crowd them. Cook until golden brown on both sides, about 20 minutes, total. Transfer the cooked chicken to a platter and repeat with the remaining chicken pieces, scraping up the brown bits from the bottom of the pan with a wooden spoon or spatula. Place the remaining chicken on the platter and discard all but about a tablespoon of the fat left in the skillet.
  3. Add the sliced shallots to the pan and cook, stirring, until softened: 1-3 minutes.
  4. Pour the wine vinegar into the pan and scrape the bottom to deglaze it.
  5. Add 1/4 cup of water and 3/4 cup of wine to the pan and cook until the amount of liquid is reduced to about 1/3 cup, about 5-7 minutes.
  6. Stir in the butter and the fresh and dried herbs and adjust the seasoning by adding a little salt, if needed.
  7. Pour the wine sauce over the chicken pieces on a platter and serve. 



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Food writer Ted SchefflerOriginally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.

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