Chicken with sweet wine & garlic

Chicken with sweet wine & garlic

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(19 ratings)

Prep: 30 mins Cook: 1 hr, 15 mins

More effort

Serves 4

Simple, delicious and very classically French, this creamy casserole makes an impressive dinner party dish

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal828
  • fat62g
  • saturates22g
  • carbs9g
  • sugars4g
  • fibre1g
  • protein51g
  • salt0.81g
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  • 2 tbsp seasoned flour



    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 1 free-range chicken, about 1½ kg/3lb 5oz, jointed into 8 pieces



    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 4-5 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 shallots, finely chopped



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 200ml sweet wine, such as Sauternes
  • 300ml chicken stock (see how to make your own below)
  • sprig each of parsley, thyme and bay tied with string



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 head garlic



    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • 50g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g chestnut mushrooms
  • 3 rounded tbsp crème fraîche
  • a little lemon juice if needed


  1. Tip the flour into a large food bag. Add the chicken pieces, two at a time, and shake well to coat evenly. Heat 2 tbsp oil in a large pan, add a few pieces of chicken and fry on all sides until well browned. You’ll need to do this in batches and you may need a touch more oil or fat. Remove the pieces to a large saucepan or flameproof casserole.

  2. Add 1 tbsp oil to the pan, add the shallots and fry gently until softened, but not browned. Add the wine and allow to bubble until it is reduced a little. Add the stock, herb bundle and seasoning and bring to the boil. Pour over the chicken.

  3. Cover the pan tightly and simmer for 45 mins until the chicken is tender and the sauce thickened and reduced.

  4. Meanwhile, separate the garlic head into individual cloves and put in a small pan with water to cover. Bring to the boil, then cover and simmer for 20-25 mins until the garlic is tender. Drain and cool under running cold water. Peel the garlic.

  5. Heat half the butter and a splash of oil in a frying pan. Add the mushrooms and cook quickly over a moderate heat until just softened. Tip into a bowl. Wipe out the pan and add the remaining butter and a splash of oil. Add the garlic and fry gently, shaking the pan until lightly browned. Season lightly.

  6. Stir the mushrooms and crème fraîche into the chicken and bring to the boil. Simmer for 5 mins, then taste and add more seasoning and a little lemon juice if it needs it. Spoon the chicken and sauce onto a warm platter and scatter with garlic.

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Comments, questions and tips

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2nd Jan, 2012
I made this today. I used left over cooked chicken which I added at the end. Very tasty served with baby new potatoes and green beans.
10th May, 2011
Very tasty meal. Didn't use wine but white grape juice instead and added a little more lemon juice to compensate. Liked the creamyness of it and can easily stretch it to make enough for 2 nights meals.
5th Apr, 2011
I made this recipe at the weekend. The flavours are perfect, not too rich as creme fraiche prevents this rather than using sing;e/double cream. The sauce has the right viscosity also. I used chicken thighs however, boned, with the bones in the sauce for 45 minutes simmering and the thigh meat fried and kept out of the sauce to keep the nice crispy skin. I tried putting one thigh in after browning but the skin simply fell off during cooking and was slopping around in the sauce. The meat cooked in the sauce was much more tender so this is one advantage of not frying/grilling it. Next time i think i will seperate the skin and make some crispy skin to put on the top like crackling to add another texture. I served this with some citrus cavalo nero to cut through the creamy aspect of the dish with some sage and paprika cubed roasted potatoes. A very good recipe and hard to mess up.
30th Mar, 2011
It was nice but if using stock no more salt of any description is required.In fact maybe a touch of salt,water & creme fraiche only would have been better.
26th Mar, 2011
Sorry, rated it twice. Guess I could have given it 10 stars if I would have had the chance ;o)
26th Mar, 2011
This is divine! I made it yesterday, doubled the recipe without a problem. As the Sauterne is exceedingly expensive where I live, I substituted with an inexpensive Muscadet. Fantastic! The sauce was slightly thinner than I like, so I thickened it with a tablespoon of cornstarch (for a double recipe). Take your time to brown the chicken, it's worth the effort. As I will be serving this tonight, I will serve the chicken, mushrooms and garlic separately from the gravy, as there is a lot. To add color, I will roast carrots and asparagus. Chocolate mousse and raspberry coulis for dessert.
19th Feb, 2011
oops, forgot to rate it
19th Feb, 2011
Very delicious. I didn't have any sweet wine so I used Marsala instead - it seemed to do the trick!
14th Feb, 2011
very moorish will be making again I used chicken breasts
9th Feb, 2011
I made this for dinner last night - complete winner! I also added 2 teaspoons of Dijon mustard which worked an absolute treat.


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