White Wine-Braised Chicken and Potatoes

Let me just start off by saying that I really loved this dinner. After about 5 good bites, sampling everything and rubbing my crusty bread around in the little bit of sauce that drained to the bottom, I looked Bo in the eyes and said without an ounce of doubt “Yep, this is in my top ten”.

Two minutes later, because I’m always afraid to commit to my favorite meals, I started back peddling, “Well, I’m pretty sure it is. Yep, it’s definitely in the top ten, but that’s as of right now, you now. I’m not committing to top ten for life or anything but right now, certainly for the next few months at least, top ten for sure”.

That’s about as good as you can get from me. And honestly, it deserves it. This meal had everything! Juicy chicken, perfectly cooked and seasoned carrots and potatoes, the sweet, mellow flavor of leeks, and it’s all coated in the lightest sauce that literally begs for some crusty bread to soak it all up.

I can’t take any credit for it though, and trust me, I really wish I could. This is straight out of the pages of Simple Weeknight Favorites, a new cookbook from America’s Test Kitchen that I was lucky enough to receive. I spent a couple of hours reading through the recipes last week, marking each one I wanted to cook with a tab. I did this until I ran out of tabs half way through the book (that alone tells me this book is a winner). The wine-braised chicken was the first recipe I tabbed, and it has instantly made this book a favorite for me!

One last thing: This is easy. And it basically all cooks in one pot. Yeah, it’s basically the perfect meal.

Enough gushing, let’s get cooking right!

Let’s get everything out that we’re using: Heavy cream (or crème fraîche if you have it), white wine (check the amount in the bottle so you don’t have to run to the liquor store like I did half way through prep), chicken thighs, carrots, leeks, baby red potatoes, parsley, lemon juice, salt, pepper, and butter.


Cut the potatoes in half (or quarters if it’s a large one), then season with salt and pepper and toss with one tablespoon of the butter cut into four pieces. Cover tightly with plastic wrap and microwave for 8 to 10 minutes until tender and cooked through. Give them a toss halfway through cooking though. When done, loosely cover with foil to keep warm.


While the potatoes are cooking get everything measured out and prepped. Pat the chicken thighs dry, cut them in half, and season with salt and pepper. Squeeze the juice out of the lemon, measure out the heavy cream and wine, chop up the parsley, peel and cut the carrots into ½” rounds, and prep your leeks (chopped into about ½” pieces). That seems like a lot more work then it actually is. I was done by the time the potatoes were cooked, so no more than 10 minutes.


Melt 1 tablespoon of butter in a large skillet (that has a lid), then put in half of the chicken thighs. Cook for 4 minutes on one side until lightly browned, then remove to a plate.


Here’s the lightly browned chicken thighs. Melt another tablespoon of butter in the pan and repeat with the second half of thighs, cooking for only 4 minutes on one side, then removing to the plate. Tent loosely with foil.


Add the last tablespoon of butter to the pan (Ignore the giant oil stain on the outside, I seriously can’t figure out how I managed that).




Add the carrots and leeks and cook until soft and just starting to brown, we’re talking 5 minutes here.


Add the wine and scrap up any brown bits still stuck to the bottom of the pan.


Nestle all the chicken back into the pan.


Cover, reduce to medium, and let this baby simmer for 15 minutes.


Yep. That’s awesome.


Take the chicken out and put onto a plate, tenting with foil to keep warm.


Now, I added a bit more wine, probably about a half a cup, because I wasn’t paying attention and left the heat too high while taking pictures so the base of my sauce was almost gone. Anyway, lets pretend this is what was left when you took the chicken out of the pot.


Reduce the sauce until it looks like this, thickened well.


Turn off the heat and add in the cream, lemon juice, and parsley.


Now, I strayed here and tossed in the potatoes. I wanted them really well coated in the sauce. I do not regret this decision.


Put the chicken on a platter, then pour the veggies and sauce over top. Please… please serve this with crusty bread. It needs crusty bread!


Alright, closer, if you insist.


I’ll be making this again… soon… like, maybe this week. SO good!

Here’s the printable:

White Wine-Braised Chicken and Potatoes

Rating: 51

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Serving Size: 4 servings

White Wine-Braised Chicken and Potatoes


  • 4 tbsp butter
  • 1½ lbs extra-small red potatoes, halved
  • salt
  • pepper
  • 8 (3 oz) boneless, skinless chicken things, halved
  • 1 lb leeks, white and light green parts only, washed throughly and chopped
  • 4 carrots, peeled and sliced ½" thick
  • 1 cup dry white wine
  • ½ cup crème fraîche or heavy cream
  • 1 tbsp lemon juice
  • ¼ cup chopped fresh parsley


  1. Cut 1 tablespoon of butter into four pieces and toss with potatoes in microwave safe bowl. Season with salt and pepper, cover tightly with plastic wrap, and microwave for 8 to 10 minutes (tossing half way through), until tender and cooked through.
  2. While the potatoes are cooking, pat the chicken dry with paper towel and season with salt and pepper. Melt 1 tablespoon butter in a skillet over medium-high heat. Add half of the chicken and cook until lightly browned on one side, about 4 minutes. Transfer to a plate and tent with foil, then repeat with 1 tablespoon butter and the remaining chicken.
  3. Melt the remaining 1 tablespoon butter in the now empty skillet. Add the carrots and leeks and cook until softened and lightly browned, about 5 minutes.
  4. Stir in the wine with a wooden spoon and scrape up any brown bits stuck on the bottom. Nestle in the chicken, cover, and reduce the heat to medium. Simmer for 15 minutes until the chicken is cooked through, tender, and 175ºF on an instant read thermometer.
  5. Remove the fully cooked chicken to a plate and tent loosely with foil.
  6. Reduce the liquid until slightly thickened, about 4 minutes. Off the heat, whisk in the crème fraîche (or heavy cream), lemon juice, and parsley. Toss the potatoes with the vegetables and sauce.
  7. Arrange the chicken on a platter and pour the sauce and vegetables over top.
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  1. This looks fantastic – love the use of leeks (they go so perfectly with chicken and potatoes) and the cream with wine for a sauce would be delicious. I’m so glad you decided to share with Made with Love Mondays – awesome post!

  2. Amazing dish – you have your protein, carbs, and veggies, all in one pot! Can’t wait to give this a try :)

  3. I am making this for dinner tonight! I have all but the lemon, cream and leek already on hand :).

    • Yay! I hope that you liked it :) I’m always nervous now because my husband says it’s too plain. I’m still a really big fan though. I also hope that you had some nice crusty bread to go along with it!

  4. I made this for our dinner tonight, and my husband and I both loved it. I followed your instructions pretty much to the letter, and it was fabulous! (and easy). I have never cooked with leeks before, but thanks to your tutorial it was a cinch. In fact the whole dish came together very easily. Thank you for sharing such a wonderful recipe!

  5. Would garlic go with this at all? And, if so, what stage? Also, could you explain the chicken? Do you take it off the bone and then cut it?

    • Hey Liz,

      I love putting garlic in just about everything, so why not try with this! If it were me, I would just take a whole clove and slice it as thinly as possible. I would add the garlic slices in when you have about a minute left to go cooking the carrots and leeks, before adding the wine. My assumption here is that with paper thin slices, they’ll pick up the flavor of the wine and sweeten in the 15 minutes that they cook with the chicken, similar to roasted garlic.

      As far as the chicken goes, I just buy boneless, skinless chicken thighs right at the grocery store, but that’s readily available here in Canada, and I’m not sure where you are. If that’s not something you can easily find at the grocery store, you could do it yourself at home, or maybe if you buy from a butcher, you could ask them to do it for you?

      I hope that helps at least a little bit. Just let me know if you’ve got any other questions :)

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