White Wine & Herb Braised Chicken and Potatoes

White Wine & Herb Braised Chicken and Potatoes - KJ & Company

White Wine & Herb Braised Chicken and Potatoes might sound like a mouthful, but it is only a mouthful of deliciousness! It’s the perfect chicken dinner, the one-pot-wonder, or Sunday chicken. A chicken dinner that is packed full of fresh herbs, a decadent white wine and butter sauce, chicken thighs and creamy Yukon gold potatoes.




  1. In a large braising skillet that has a fitted lid, heat the olive oil over medium heat. Evenly season both sides of the chicken thighs with salt and pepper. Sear the chicken thighs in the braising skillet for about 5 minutes on each side, or until they are evenly browned. Don’t worry about cooking them all the way through yet. Remove them from the pan and set aside.
  2. Add the butter into the pan and then sauté the onion until slightly translucent, about a few minutes. Add in the potatoes, rosemary, parsley and garlic and continue to sauté until the potatoes are slightly browned on the outside but avoiding any burning, about 5 minutes. Deglaze the pan with the white wine and chicken stock, making sure to scrape off the bottom of the pan while doing so.
  3. Rearrange the potatoes to make room for the chicken thighs. Nestle the chicken thighs back into the pan with the potatoes and sauce. Reduce the heat to low, cover the pan with a lid and let simmer for 30 minutes. Remove the lid and let simmer for an additional 15 minutes to allow the sauce to reduce and thicken slightly.
  4. Serve the chicken and potatoes with the sauce ladled over the top.


You can use chicken thighs, breasts, or drumsticks for this recipe! You can also choose to have the skin and bone included, but will just need to discard prior to serving or serve bone-in.